Mediterranean Chicken And Orzo

• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 teaspoons dried basil, divided
• 2 teaspoons dried rosemary, crushed, divided
• 1-1/2 teaspoons garlic salt, divided
• 1-1/2 cups uncooked orzo pasta
• 6-1/2 ounces fresh baby spinach (about 8 cups)
• 1/4 cup olive oil
• 2 teaspoons ground mustard
• 1/2 teaspoon dried oregano
• 2 large tomatoes, seeded and chopped
• 1-1/4 cups shredded Asiago cheese, divided
• 1 cup (4 ounces) crumbled feta cheese
• 1/3 cup pine nuts

1. Preheat oven to 350u0b0. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Place in a greased 15x10x1-in. baking pan. Mix 1 teaspoon basil, 1 teaspoon rosemary and 1/2 teaspoon garlic salt; sprinkle over chicken. Bake, uncovered, 18-20 minutes or until a thermometer reads 165u0b0. Cut chicken into thin strips.
2. Meanwhile, in a 6-qt. stockpot, cook orzo according to package directions, adding spinach during the last minute of cooking. Drain and return to pan. In a small bowl, whisk oil, mustard, oregano and remaining basil, rosemary and garlic salt; add to orzo. Add tomatoes, 1 cup Asiago cheese, feta cheese, pine nuts and chicken; toss to combine. Sprinkle with remaining Asiago cheese.

chicken breast halves, basil, rosemary, garlic salt, orzo pasta, baby spinach, olive oil, ground mustard, oregano, tomatoes, cheese, feta cheese, pine nuts

Taken from www.tasteofhome.com/recipes/mediterranean-chicken-and-orzo/ (may not work)