- 8 (2 1/2 pounds) boneless, skinless chicken breasts
- 1/2 cup panko bread crumbs
- 1 cup small carrots, about 2 small
- 2 tablespoons butter or margarine
- 1 1/2 cups orzo pasta
- 2 tablespooons chicken bouillon
- 4 cups boiling water
- 8 slices deli ham
- 4 (1 oz ) slices Swiss cheese, halved
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1. Heat oven to 350°F. Spray 13×9-inch glass baking dish with cooking spray
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2. Dredge chicken in breadcrumbs, coating both sides. Arrange in single layer in baking dish.
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3. Bake chicken breasts, uncovered, for 30 to 40 minutes or until no longer pink (a meat thermometer should register at least 170°F)
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4. In large skillet, stir together carrots, butter, orzo, chicken bouillon and water. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer 20 minutes.
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5. Remove chicken from baking dish. Place orzo mixture in baking dish and arrange chicken on top of orzo mixture. Top each breast with ham. Place cheese on ham. Bake uncovered 3 to 5 minutes longer or until cheese is melted.
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Love orzo? Check out this Chicken Enchilada Orzo Soup! Or would you like to know where your food comes from? Meet the Kejr family!