Mel-icious
03-24-2004, 06:42 PM
This was another recipe I pulled from the Whole Foods website. It was really, really good. But, I have to admit, I changed it, so as written, I'm not sure, but my version, a keeper! :thumb2:
I am not a huge mint fan, so I used basil instead, kept the amount the same, subbed sugar for honey since I didn't have any on hand, and accidently forgot to cover the chicken during the cooking process, I'm glad I did, because my chicken was perfectly done, and the orzo was not to wet, or to dry. This dish was really, really yummy, quick, easy, and comforting.
* Exported from MasterCook *
Baked Chicken & Orzo with Feta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz orzo pasta
2 cups canned tomatoes -- chopped with their
juices
1 can no-salt-added tomato sauce -- (8 oz)
1 TB Whole Foods Organic Honey
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh mint
4 skinless -- boneless chicken
breast halves (about 1-1/4 pounds total)
2 oz crumbled feta cheese
Prep Time: 55 minutes
In large pot of boiling water, cook pasta according to package directions; drain.
Meanwhile, in medium bowl, combine tomatoes, tomato sauce, honey, lemon zest, salt, and pepper. Stir in mint. Place drained orzo in 11" x 7" glass baking dish and spoon 2 cups of sauce on top.
Preheat oven to 375°F. Place chicken on top of orzo mixture and spoon remaining sauce over chicken. Cover and bake 25 minutes.
Uncover, sprinkle on feta and bake 10 minutes, or until chicken is cooked through, feta has melted, and dish is piping hot.
Nutrition Facts
Per serving: 480 calories, 7.7g total fat, 3.2g saturated fat, 2g monounsaturated fat, 1.4g polyunsaturated fat, 4.7g dietary fiber, 40g protein, 61g carbohydrate, 90mg cholesterol, 705mg sodium
Good source of: thiamin, riboflavin, niacin, vitamin B6, folate, selenium
Description:
"Serve this tomato-topped baked chicken and pasta dish with a crisp
lettuce and cucumber salad dressed with a fresh lemon juice and mint
vinaigrette"
I am not a huge mint fan, so I used basil instead, kept the amount the same, subbed sugar for honey since I didn't have any on hand, and accidently forgot to cover the chicken during the cooking process, I'm glad I did, because my chicken was perfectly done, and the orzo was not to wet, or to dry. This dish was really, really yummy, quick, easy, and comforting.
* Exported from MasterCook *
Baked Chicken & Orzo with Feta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz orzo pasta
2 cups canned tomatoes -- chopped with their
juices
1 can no-salt-added tomato sauce -- (8 oz)
1 TB Whole Foods Organic Honey
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh mint
4 skinless -- boneless chicken
breast halves (about 1-1/4 pounds total)
2 oz crumbled feta cheese
Prep Time: 55 minutes
In large pot of boiling water, cook pasta according to package directions; drain.
Meanwhile, in medium bowl, combine tomatoes, tomato sauce, honey, lemon zest, salt, and pepper. Stir in mint. Place drained orzo in 11" x 7" glass baking dish and spoon 2 cups of sauce on top.
Preheat oven to 375°F. Place chicken on top of orzo mixture and spoon remaining sauce over chicken. Cover and bake 25 minutes.
Uncover, sprinkle on feta and bake 10 minutes, or until chicken is cooked through, feta has melted, and dish is piping hot.
Nutrition Facts
Per serving: 480 calories, 7.7g total fat, 3.2g saturated fat, 2g monounsaturated fat, 1.4g polyunsaturated fat, 4.7g dietary fiber, 40g protein, 61g carbohydrate, 90mg cholesterol, 705mg sodium
Good source of: thiamin, riboflavin, niacin, vitamin B6, folate, selenium
Description:
"Serve this tomato-topped baked chicken and pasta dish with a crisp
lettuce and cucumber salad dressed with a fresh lemon juice and mint
vinaigrette"