Wednesday, June 8, 2011

Herb-crusted chicken, parsley orzo, and asparagus with balsamic tomatoes

This meal makes 4 servings

4 (6 oz ea) boneless skinless chicken breasts
1/4 tsp salt
1/8 tsp pepper
4 tsp dried fines herbs
4 tsps butter
1 TBSP olive oil

Sprinkle chicken with salt, pepper, and fines herbs over both sides of chicken, pressing to gently adhere.
Melt butter over medium heat. Add oil. Cook chicken 5 minutes. Turn and cook 7 more minutes or until done. Remove chicken from pan. Let stand (keep pan with juices from chicken to use for the asparagus).

3/4 uncooked orzo
2 TBSP chopped fresh parsley
2 tsp butter
salt and pepper

Cook orzo to package directions, omitting any fat and salt. Drain. Stir in parsley, 2 tsp butter, 1/4 tsp salt, 1/8 tsp pepper. Keep warm.

1 pound asparagus, trimmed
1-1/2 cups grap tomatoes, halved
1/2 tsp minced garlic
2 TBSP balsamic vinegar
1/3 tsp salt
3 TBSP crumbled goat cheese
1/2 tsp black pepper

Cook asparagus in boiling water for 2 minutes. Drain.
Heat pan that had chicken in it over medium heat. Add tomatoes and garlic. Cook 5 minutes.
Stir in vinegar and cook 3 minutes.
Stir in salt. Add asparagus to pan and cook 1 more minute.
Arrange asparagus on plate and top with tomato mixture.
Sprinkle with cheese and pepper.

Calories: 342 for 1 chicken breast + 1/2 cup orzo; 70 calories for a serving of asparagus

Rating: Oh yeah!! This will be a repeater :) Delicious comfort food!


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