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