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Herb Crusted Chicken and Parsley Orzo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2928
Energy (kCal)344.0192
Carbohydrates (g)9.4727
Total fats (g)31.9687
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Lightly toss in the feta cheese. Keep warm. | 2. While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere. | 3. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo pasta 3/4 cup uncooked - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    butter 2 tablespoons divided 171.0 7.857 5.343 14.4
    salt 1/2 teaspoon divided - - - -
    black pepper 1/4 teaspoon divided 1.4432 0.3677 0.0597 0.0187
    feta cheese 2 tablespoons crumbled 49.5 0.7669 2.6644 3.99
    chicken breast half 4 boneless skinless boneless - - - -
    fine herbes 4 teaspoons - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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