Chicken breasts (I used 3 to make leftovers for lunch)
Herbes de Provence (dried spice mixture of thyme, oregano, parsley, rosemary and lavender)
2 tbsp olive oil
1 shallot, finely chopped
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
1/2 can of Evaporated milk
1/3 cup freshly grated Parmesan cheese
Salt and Pepper
Additional Needs:Cutting board, knife
Medium-large size sauce pan
Oven safe dish
Start by pouring your orzo into your pot, fill with water and boil for about 15 minutes, or until soft. Once ready, drain in colander and set aside.
Take your chicken and season them with salt and pepper, then thoroughly sprinkle both sides of the chicken with the Herbs de Provence.
Add olive oil to your skillet, let it heat then throw the chicken on.
Sear both sides for about 3 minutes each, then take out of skillet and set aside in oven safe dish.
The original recipe told me to add the chicken back to the skillet along with the orzo, but I decided to bake my chicken and keep the orzo out. Go ahead and top your chicken with the parmesan cheese, then pop in the oven for 15 minutes.
Mince up your garlic and shallot - I called in my pint sized hero, the food processor, to assist in this.
Once chopped to perfection, add them to the skillet to sautee until fragrant.
Slowly add the can of diced tomatoes. I felt my version of this was a little runny, possibly due to the diced tomato juices, so I would try to just add a little, then save for as needed.
Next, add your broccoli florets!
Finally, start to pour in up to 1/2 of the can of evaporated milk - again, I would add as you go to achieve your desired consistency. Season with additional Herbs de Provence, salt and pepper.
Once the chicken has finished cooking, dish out your orzo then spoon your sauce and broccoli over, top with the chicken breast and viola! Perfection :-)