Herb-Crusted Chicken and Parsley Orzo

I'm not sure what "dried fines herbes" are, so we just used Italian seasoning (thyme and oregano), and it was really good. :)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109582

Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)

Ingredients:
3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley
2 tablespoons butter, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons dried fines herbes
1 tablespoon olive oil

Preparation:
1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.
2. While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.
3. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.

Nutritional Information:
Calories: 342
Fat: 11.4g (sat 5g,mono 4.3g,poly 0.9g)
Protein: 33.9g
Carbohydrate: 24.4g
Fiber: 2.6g
Cholesterol: 89mg
Iron: 2.6mg
Sodium: 428mg
Calcium: 96mg