1 lemon 1 tbsp flour 1/8 tsp dried basil 1/8 tsp dried thyme 1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp dried oregano 1/4 cup white wine 8oz chicken stock 2 packets unsalted butter 1/2 oz grated parmesan cheese 1/2 cup breadcrumbs 1 cup peas 1-2 cups orzo 2 boneless skinless chicken breasts (or 1 pack of chicken tenders) olive oil salt & pepper to taste

1. Prepare Ingredients Preheat oven to 375ºF. Bring a medium covered pot of water to a boil over high heat—covering the water helps it boil faster, and prevents it from evaporating before you're ready to use it. Halve lemon. Rinse chives and thinly slice. 2. Bread Chicken On a large plate, mix together 1 tbsp flour, 1/2 cup breadcrumbs, spice mix (1/8 tsp each dried basil, thyme, garlic powder, onion powder, and oregano), ¼ teaspoon salt and pepper as desired to make breading. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Dredge chicken in breading, shaking off excess. 3. Sear Chicken Heat 1½ tablespoons olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add chicken and sear until lightly browned, about 3 minutes per side (you're getting a flavorful sear on the outside here—the chicken will finish cooking in the oven in Step 5). Transfer chicken to a plate, reserving pan for making sauce, and set aside. 4. Make Pan Sauce Return pan from chicken to medium heat and add white wine. Cook, scraping up brown bits from bottom of pan, until reduced by half, 1-2 minutes. Add chicken stock and juice of ½ lemon. Increase heat to high and bring to a boil, then reduce heat to medium. Simmer until sauce is thickened, 3-4 minutes more. Remove pan from heat. Stir in ¼ teaspoon salt and pepper. 5. Roast Chicken and Cook Orzo Return chicken to pan, nestling into sauce, and sprinkle over Parmesan. Transfer to oven and roast until sauce is bubbling and chicken is cooked through and no longer pink, 12 minutes. Meanwhile, season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and return to pot, off heat. 6. Finish Orzo and Plate Chicken Add peas to pot with orzo, still off heat, and stir in 1 packet butter to coat. Taste and add more salt and pepper as desired, then divide between serving plates. Top with chicken, leaving sauce behind in pan. Stir remaining butter into sauce to melt, then spoon over chicken. Garnish with remaining chives and enjoy!