Greek crusted chicken with oven roasted veggies and herbed orzo~ 1/19/2011

This recipe was not actually one I got from Cooking light, but it was tasty and healthy non the less. 

For this recipes you will need

4 to 6 chicken cutlets (thing sliced boneless skinless chicken breast

McCormick Gourmet blends Greek seasoning

Salt

pepper

orzo pasta (found in all supermarkets including Walmart)

Fresh flat leaf parsley (finely chopped)

1 tbsp of unsalted butter

1 tbsp EVOO

3 medium zuchinni (cut into bite size pieces)

1 medium red onion (cut into bite size strips, but do not pull apart)

3 cloves of garlic (minced)

Mushrooms quartered (optional)

Greek salad dressing (If you live in the Chattanooga area I suggest using Acropolis housemade dressing)

1. pre-heat oven to 375 degrees

2.Toss zuchinni, red onion, and mushrooms in greek dressing.  Place veggies in a single layer on a baking sheet or baking stone that has been coated in oil or cooking spray.  They will need to cook 35-40 minutes turning once half way through cook time.  Add salt and pepper to taste.

3. Prepare orzo acording to the directions on the package.

4.  While veggies are a' roastin lets prep the chicken.  Sprinkle chicken evenly with salt, pepper, and greek seasoning on both sides.

5.  Heat EVOO in a non stick pan. When oil is hot sear chicken on both sides  until you get a beautiful golden brown.  Transfer to a prepared baking sheet or stone, bake for 20 minutes. 

6.  When orzo is done mix in butter and parsley,  then cover until you are ready to serve.
7. Plate, serve, and enjoy!