• 4servings
  • 43minutes
  • 480calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup KRAFT Grated Parmesan Cheese , divided

  2. 3 Tbsp. flour

  3. 2 Tbsp. chopped fresh basil , divided

  4. 2 Tbsp. chopped fresh chives , divided

  5. 1/4 tsp. ground black pepper , divided

  6. 4 small boneless skinless chicken breast halves (1 lb.)

  7. 2 Tbsp. olive oil

  8. 2 Tbsp. finely chopped lemon grass

  9. 1 clove garlic , minced

  10. 3 cups fat-free reduced-sodium chicken broth

  11. 1 cup orzo pasta , uncooked

Instructions Jump to Ingredients ↑

  1. MIX 2 Tbsp. cheese, flour, 1 Tbsp. each basil and chives, and 1/8 tsp. pepper in pie plate. Moisten chicken with water, then dip in cheese mixture, turning to evenly coat both sides of each breast.

  2. HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.

  3. ADD lemon grass and garlic to skillet; cook and stir on medium heat 1 min. Add broth, remaining pepper and 1 Tbsp. of the remaining cheese. Bring to boil; stir in orzo. Cover; simmer on medium-low heat 10 min. or until orzo is al dente. Stir orzo. Return chicken to skillet; cook, covered, 2 to 4 min. or until orzo is tender and chicken is heated through. Transfer chicken to plate.

  4. STIR remaining basil and chives into orzo; spoon onto plate with chicken. Sprinkle with remaining cheese.


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