• Servings: 6
• 1 lb orzo
• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 cup sun-dried tomatoes, chopped
• 6oz log chevre, broken up and crumbled with two forks
• 2 tsp fresh thyme leaves
• Juice from half a lemon (~2 tsp)
• 4 cups chicken broth
• 3/4 cup water
• 2 Tbsp unsalted butter, divided
• 1 tsp salt
• 1/4 tsp ground pepper
• 3/4 cup Parmesan, grated
• 3/4 cup Panko

1. Preheat oven to 400. Add orzo, chicken, sun-dried tomatoes, chevre, thyme, and lemon juice to a 2.5-3qt baking dish. Bring chicken broth, water, 1 Tbsp butter, salt, and pepper to a boil. Pour into the baking dish, stirring slightly to mix. Bake for 30 minutes.
3. Mix Parmesan and Panko together. Melt remaining butter in a small dish and add to panko mixture. Stir the butter into the bread crumbs until well incorporated. Give the dish a quick stir and sprinkle the bread crumb mixture on top. Bake for another 7-10 minutes, until bubbly and browned. Let sit 5 minutes before serving.

Confections of a Foodie Bride - Everyday Food