Herb-Crusted Chicken And Parsley Orzo

• 3/4 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 teaspoons dried fines herbes
• 1 tablespoon olive oil

1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.
2. While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.
3. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.
4. Chicken Dish of the Month: January 2011

orzo, parsley, butter, salt, black pepper, skinless, fines herbes, olive oil

Taken from www.myrecipes.com/recipe/herb-crusted-chicken-orzo (may not work)