![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-rAPefOYDDyJPvp-YiT98PtYD88=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9411774-795da4e1094149e6a73241fba2debafc.jpg)
Ingredients
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cooking spray
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1 cup uncooked orzo pasta
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1 cup chicken broth
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4 tablespoons butter, melted, divided
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4 cloves garlic, minced
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¾ teaspoon salt, divided
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¼ teaspoon ground black pepper
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2 cups halved cherry tomatoes
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1 pound skinless, boneless chicken breast halves
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1 teaspoon Italian seasoning
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¼ teaspoon red pepper flakes
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1 cup shredded mozzarella cheese
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¼ cup fresh basil pesto
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¼ cup balsamic glaze
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2 tablespoons thinly sliced fresh basil or basil chiffonade
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
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Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
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Drizzle pesto and balsamic glaze over each serving and garnish with basil.
Cook's Note:
I use mini heirloom tomatoes.
Nutrition Facts (per serving)
606 | Calories |
27g | Fat |
48g | Carbs |
42g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 606 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 13g | 66% |
Cholesterol 120mg | 40% |
Sodium 1167mg | 51% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 3g | 12% |
Total Sugars 5g | |
Protein 42g | 83% |
Vitamin C 14mg | 16% |
Calcium 379mg | 29% |
Iron 4mg | 19% |
Potassium 580mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.