Crispy Chicken with Orzo, Tomatoes, Basil and Feta
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Crispy Chicken with Orzo, Tomatoes, Basil and Feta

Crispy Chicken with Orzo, Tomatoes, Basil and Feta

Serves 4 | Prep/Cook Time: 20 Min
  • Calories 520
  • Protein 22g
  • Sodium 870mg
  • Sat.Fat 4.5g
  • Sugar 4g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 520
% Daily Value*
Total Fat 21g 32 %
Saturated Fat 4.5g 23 %
Cholesterol 60g 20 %
Sodium 870mg 36 %
Total Carbs 61g 20 %
Dietary Fiber 5g 20 %
Sugars 4g
Protein 22g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® Refrigerated Whole Grain Breaded Chicken Breast Cutlets, Homestyle (12 oz.)
1 cup uncooked orzo (rice shaped pasta)
1 1/2 cup baby spinach
2 tablespoons toasted pine nuts*
2 tablespoons olive oil, divided
1 cup grape tomatoes, halved
2 teaspoons finely chopped garlic
1/3 cup pitted kalamata olives, halved
1 teaspoon balsamic vinegar
Salt and pepper to taste
1/4 cup crumbled feta cheese
1/4 cup small basil leaves
1 Heat chicken according to package directions; hold warm.  Meanwhile, prepare orzo according to package directions.  Remove from heat; stir in spinach and pine nuts while still warm.

TIP: *Toast pine nuts in skillet over medium heat, stirring often, until golden.

2 Heat 1 tablespoon oil in skillet over medium heat. Add tomatoes, garlic and olives and cook for 3 minutes.  Stir in remaining oil, vinegar, salt and pepper to taste.
3 To serve, evenly divide orzo among 4 plates, top with chicken then tomato mixture.  Sprinkle with feta and basil leaves.
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Serves 4 chicken orzo feta_1_thumb.jpg chicken orzo feta_1_thumb.jpg