Instructions

• Bring a medium pot of lightly salted water to a boil for the orzo.
• Heat a large skillet over medium-high heat and add 1 teaspoon olive oil. Add the 1/2 red bell pepper (finely diced) and cook, stirring occasionally, 3 to 5 minutes, until the peppers just begin to soften. Transfer the peppers to a plate, set aside, and wipe out the pan.
• If using the large boneless skinless chicken breast, cut it into three even thin cutlets: place one hand flat on top of the breast and run a sharp knife horizontally through the breast about 1/3 of the way down, then again through the remaining piece so you have three even pieces. If using three small cutlets, leave them as is.
• Place two shallow dishes on the counter. Put 1/4 cup milk in the first. In the second, combine 1/2 cup breadcrumbs, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dip each chicken piece first into the milk, then dredge in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere. Set the breaded pieces on a plate.
• When the water is boiling, add 4 ounces (2/3 cup) orzo to the pot and cook according to package instructions. Drain the cooked orzo and keep it covered.
• While the orzo cooks or after draining it, return the wiped skillet to medium heat and melt 3 tablespoons (1.5 oz) butter. Add the breaded chicken pieces to the hot pan and cook 3 to 5 minutes per side, until an instant-read thermometer inserted into the center reads 165°F and the breading is golden brown.
• Transfer the cooked chicken to a cutting board and tent loosely with foil to keep warm.
• With the skillet still over medium heat, pour in 1/4 cup chicken broth and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pan. Add 1/2 cup half and half and bring to a simmer. Let simmer about 1 minute until slightly reduced.
• Remove the pan from the heat and stir in 1/4 cup (1 oz) shredded Parmesan cheese, the reserved cooked diced red bell pepper, and 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil). Taste and add additional salt and pepper to taste.
• Cut the chicken into strips. Divide the drained orzo between two plates, top with the sliced chicken, and spoon the cream sauce over the chicken and orzo.
• Serve immediately. Enjoy!