Friday, January 15, 2010

chicken, lemon, and dill with orzo... 50 minutes

the goods:

4 cups chicken broth
1 tablespoon unsalted butter
1 and 1/4 teaspoons salt
1/4 teaspoon pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
4-6 ounces havarti cheese, broken into medium pieces
1/4 cup coarsely chopped fresh dill
2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.

In a 3-quart baking dish, combine chicken, orzo, havarti, dill, lemon zest and juice.

Pour broth mixture over orzo and stir once to incorporate.

Bake until orzo is tender and cooking liquid is creamy, 40 minutes.

Sprinkle Parmesan on top and let stand 5 minutes before serving.

1 comment:

Dad said...

I'm hungry and mom isn't home from work yet. I shouldn't be on this site at a time like this!