Orzo Chicken

by Lisa
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2 boneless skinless chicken breasts
¾ cup orzo pasta
1 cup chicken broth, heated
½ finely chopped cipollini onion
1 medium tomato, diced
1/3 cup heavy cream
1/3 cup low-fat sour cream
¼ grated Parmesan cheese
½ cup shredded low-fat mozzarella cheese
2 teaspoons dried basil
Salt and Pepper
1 tablespoon flour

Preheat the oven to 400°F.

Coat a shallow 1 ½ quart casserole dish with cooking spray. Combine the flour and 1 teaspoon of the basil in a shallow dish. Season the chicken with salt and pepper, then coat with the flour mixture. Shake off excess.

Spread out the orzo in the bottom of the casserole dish, then spread the parmesan on top. Pour the hot chicken broth evenly over the pasta. Spread the remaining basil, onion and tomato over the orzo. Lay the seasoned breasts on top of everything.

Mix the heavy cream and sour cream together and then spoon over the chicken. (It’s OK if it runs off the sides into the orzo mixture. It will only make the orzo taste better. Believe me.) Bake uncovered for 30 minutes, or until the chicken is cooked through. Sprinkle with the mozzarella cheese and bake until melted, about 5 minutes.

Serve each breast with half of the orzo.

--Adapted from The Best Casserole Cookbook Ever



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