Orzo is a pasta that looks like plump rice grains. If orzo is not available, alphabet or tiny bead-shaped pasta are good substitutes.
Ingredients:
4
chicken breast halves, skinned
10
ounces uncooked orzo pasta
2
tablespoons chopped fresh parsley
1
teaspoon dried oregano leaves
1
can (about 14 ounces) fat-free reduced-sodium chicken broth
1
lemon, cut into 8 wedges
1.
Preheat oven to 350°F. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add chicken breast halves. Brown, meat side down, 1 to 2 minutes or until lightly browned. Remove chicken from skillet; set aside.
2.
Reduce heat to medium-high; add wine. Stir with flat spatula, scraping brown bits from bottom of pan. Cook 30 seconds or until slightly reduced; set aside.
3.
Spray 9-inch square baking pan with nonstick cooking spray. Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir. Place chicken breasts on top. Sprinkle lightly with paprika and lemon pepper. Bake, uncovered, 1 hour and 10 minutes. Remove chicken. Add salt and olive oil to baking pan; mix well. Place chicken on top. Serve with fresh lemon wedges.
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