Baked Chicken with Orzo

Serves	6
By author	margaret at The Right Recipe

Ingredients

28oz chopped tomatoes with their juice (I recommend San Marzano diced tomatoes in a box)
1/2 tablespoon dried basil
1/2 teaspoon dried oregano
4 tablespoons butter
2 tablespoons olive oil
6 Medium boneless and skinless chicken breast halved (cut in half crosswise)
salt and pepper
8oz orzo
2 cups reduced sodium chicken broth (heated to a simmer)

1.	Preheat oven to 350 degrees. In a medium sauce pan, bring the tomatoes, basil, oregano and butter to a simmer. Cook uncovered, about 20 minutes, until sauce has reduced and thickened somewhat. Meanwhile, heat the oil in a large ovenproof casserole or dutch oven. Season the chicken lightly with salt and pepper and brown it on both sides, in batches. When finished, return all of the chicken to the pot and pour the tomato sauce mixture over it. Cover and bake in the oven for 30 minutes.
2.	Add orzo and 1 1/2 cups of the hot broth to the casserole and mix gently. Cover and return to oven for 30 more minutes. Check after about 20 minutes and if the mixture is beginning to look dry, add the additional 1/2 cup hot broth.
3.	Check for seasonings and add salt and pepper if needed. Serve with fresh basil or parsley.