Parmesan Chicken and Orzo with Parmesan

Give this recipe a try, it is a quick and delicous way to cook a chicken breast.  The orzo recipe that comes after it is a great side dish to seve with it.  If you decide to make both of the recipes it is a good idea to start the orzo first, then make the chicken.  If the orzo fnishes before the chicken you can turn it off and leave it in the pan as it will stay hot for up to 10 minutes.

2 boneless chicken breasts
2 teaspoon olive oil
½ teaspoon salt
¼ teaspoon pepper
4 ounces sliced or shredded mozzarella cheese
2 med tomatoes sliced, cut into ¼ inch slices
¼ cup grated parmesan
1 teaspoon dried basil

In a plastic bag or between two sheets of wax paper pound chicken to ¼ inch thickness using a meat mallet or the bottom of a glass or bottle.

Coat chicken in olive oil and sprinkle with salt and pepper. Heat 1 tsp oil in skillet over medium high heat. Cook chicken for 5 minutes per side. Reduce heat to low and  sprinkle the basil on the chicken and top it with the tomato and cheese. Cover and cook until the cheese melts.

This can also be done on the grill.

Also, the reason you pound the chicken is to make it more tender and so it will cook quicker, if want to skip the step, you can, just cook the chicken a little longer.  If you want to make sure the chicken is completely cooked you can cut into it with a knife before you put the cheese and tomato on top.  When you cut into it make sure that it is not pink at all.

Orzo with Parmesan

2 tablespoons butter
1 cup uncooked orzo pasta (orzo is a very small noodle about the size of rice)
1 14.5 ounce can of chicken broth
1/2 cup grated parmesan cheese
1 tablespoon dried basil
salt and pepper to taste

Melt butter in skillet over medium high heat.  Stir in orzo and saute until lightly browned.  Stir in chicken broth and basil and bring to a boil.  Cover and reduce heat to low and simmer until orzo is tender and the liquid is absorbed, about 15 - 20 minutes.   Mix in parmesan cheese  and season with salt and pepper and it is ready to serve.   This recipe serves four people, but it will keep in the refrigerator for up to week, it can be reheated in the microwave.