Chicken, Lemon and Dill With Orzo

Ingredients:
4 c. chicken broth
1 T. butter
1 1/4 t. coarse salt
1/4 t. ground pepper
1 lb. chicken breast, cut into 1 inch slices
1 lb. orzo
2 c. feta, crumbled
1/4 c. fresh dill, chopped
2 t. grated lemon zest, plus 1 T. fresh lemon juice
1 c. parmesan, grated

Directions:
Preheat oven to 400. In a saucepan, bring broth, 3/4 c. water, butter, salt and pepper to a boil.
Combine chicken, orzo, feta, dill, lemon zest and juice in a 3 quart baking dish.
Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
Sprinkle parmesan on top and let stand 5 minutes before serving.

Makes 6 servings. Total time 50 minutes.

Verdict:
Yum. They say this is Greek, I don't know, I just know it is good. I didn't use the lemon zest. Blake is not a huge fan of lemon flavor so I just used the lemon juice and added a little extra for good measure. It was tasty and fast. Even though there is a lot of feta I don't think it is too much. It makes it creamy but if you are really leery about it you could decrease it. Blake doesn't share my love of feta but he thought it was good the way it was.