Recipe: Chicken Orzo with Mediterranean Tomatoes and Feta

CHICKEN ORZO WITH
MEDITERRANEAN TOMATOES AND FETA

10 ounces grape tomatoes or cherry tomatoes, quartered (about 2 cups)
12 Kalamata olives, coarsely chopped
1/4 cup snipped fresh parsley
2 Tbsp. capers, rinsed and drained
2 Tbsp. red wine vinegar
2 tsp. olive oil (extra-virgin preferred)
1 tsp. dried basil, crumbled
Vegetable oil spray
1 pound boneless, skinless chicken breasts, all visible fat discarded
1 (14 1/2 ounce) can fat-free, low-sodium chicken broth
1 cup dried orzo
1/2 tsp. dried basil, crumbled
2 ounces feta cheese with sun-dried tomatoes and basil, crumbled

TO PREPARE THE TOMATO MIXTURE:
In a medium bowl, gently toss tomatoes, olives, parsley, capers, vinegar, olive oil and basil. Set aside.

TO PREPARE THE CHICKEN:
Heat a 12-inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable-oil spray (being careful not to spray near a gas flame). Cook the chicken with smooth side down for 2 minutes. Remove the chicken.

TO PREPARE THE ORZO:
Put the broth and orzo in the same skillet. Increase the heat to high. Bring to a boil, scraping the browned bits from the bottom of the skillet.

Place the chicken with the browned side up on the orzo. Sprinkle with 1/2 teaspoon basil. Reduce the heat and simmer, covered, for 12 minutes, or until the chicken is no longer pink in the center and the orzo mixture is thickened slightly, stirring occasionally.

TO SERVE:
Spoon the orzo mixture onto each plate. Top with the chicken, tomato mixture and feta.

Makes 4 servings (each of 3 ounces chicken, 3/4 cup orzo mixture, and 1/2 cup tomato mixture per serving)
Source: American Heart Association One-Dish Meals