Chicken with Green Chiles and Tomatoes over Orzo

• 1 package Orzo, 16 Ounce Package
• 4 whole Chicken Breasts
• 1 Tablespoon Olive Oil
• 1 pint Grape Tomatoes, Cut In Half
• 1 can (4 Oz. Size) Diced Green Chiles
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 3 cloves Garlic, Minced
• 1 cup Chicken Broth
• 3 Tablespoons Chopped Cilantro
• Salt And Pepper, to taste

1. 1.
2. Cook the orzo according to package directions.
3. 2.
4. Put the chicken breasts between 2 sheets of plastic wrap (or a ziptop baggie) and use a cooking mallet to hammer them out to an even 1/2 inch thickness.
5. Season both sides with salt and pepper.
6. 3.
7. Heat the olive oil in a skillet over medium-high heat.
8. Add chicken breasts to pan.
9. Cook 4-5 minutes per side until browned and juices run clear.
10. (I do this in 2 batches).
11. Put the chicken on a plate; cover and set aside.
12. 4.
13. In the same skillet add tomatoes, chilies, cumin, chili powder, garlic, chicken broth and any juices from the plate of chicken.
14. Cook for 3-5 minutes over medium heat, until sauce is reduced.
15. While that is cooking, slice the chicken.
16. 5.
17. After 3-5 minutes of simmering the sauce, stir cilantro into sauce, then return the sliced chicken to the skillet and mix everything to combine and heat.
18. Serve chicken and sauce over orzo.

chicken breasts, olive oil, grape tomatoes, green chiles, ground cumin, chili powder, garlic, chicken broth, cilantro, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-with-green-chiles-and-tomatoes-over-orzo/ (may not work)