FRESH HERB AND GINGER CHICKEN BREASTS

2 tablespoons olive oil
2 boneless, skinless chicken breast halves, about 6 ounces each
salt and freshly ground black pepper
juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil.

Off the heat, add the basil and mint to the pan and swirl the pan to combine.

Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

PRIMAVERA ORZO

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, julienne
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated parmigiano-reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas salt and pepper

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes.

Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes.

Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

From: Christus-St. Patrick Hospital
Source: KCBD News Channel 11, Lubbock, TX