1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter, melted
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups halved cherry tomatoes
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts (6 to 8 oz each)
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons thinly sliced fresh basil leaves
YIELD 4 servings
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
Add broth, melted butter, garlic, 1/2 teaspoon salt and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
In large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt and the red pepper flakes. Add chicken; turn to coat.
Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.