Greek Kalamata Lemon Chicken

1 1/4 pound skinless, boneless Chicken Breasts

1 Tbsp. olive oil

2/3 Cup dried Orzo

1/2 Cup drained, pitted Kalamata olives

1 14 oz. can Chicken Broth

1/2 of a Lemon, cut into wedges

1 Tbsp. Lemon juice (fresh)

1 tsp. dried Greek seasoning

1/4 tsp Salt

1/4 tsp ground pepper

Hot Chicken Broth (optional - see the end of recipe)

Preheat oven to 400 degrees. In a 4 quart dutch oven (or a 2 quart rectangular baking dish) brown the chicken in hot oil over medium-high heat for 5 minutes, turning once. Stir in the orzo, the can of chicken broth, lemon wedges, lemon juice, greek seasoning, salt and pepper.

Cover and bake for 35 minutes or until Chicken is tener and no longer pink (check with meat thermometer for 170 degrees).

Serve in shallow bowls with additional Hot Chicken broth if desired.

Makes 4 servings