Chicken and Zucchini Orzo

Makes 3 servings.

1 pound boneless chicken breasts or thighs
1.5 tablespoons extra virgin olive oil
1.5 tablespoons Italian seasoning
1/2 tablespoon Dijon mustard
1 teaspoon honey
Kosher salt and black pepper
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
3 tablespoons salted butter
1 shallot, chopped
2 cloves garlic, chopped
1.5 tablespoons fresh thyme leaves
1 cup dry orzo pasta
1-2 Red Dog zucchini, thinly sliced
4 ounces fresh mozzarella cheese

Preheat oven to 400° F.

In a bowl, mix the chicken with 1 tablespoon olive oil, 1 tablespoon Italian seasoning, Dijon mustard, honey, and a pinch each of salt and pepper.

Heat 1/2 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.

To the skillet, add 1 tablespoon butter, the orzo, shallots, garlic, and 1 tablespoon thyme. Mix in the zucchini slices. Cook until the orzo is toasted, about 2 minutes. Add the wine and 1 cup water. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Arrange the cheese around the chicken. Bake, uncovered for 15 minutes or until the chicken is cooked through.

Meanwhile, lightly brown 2 tablespoons butter in a small skillet. Add 1/2 tablespoon of Italian seasoning and 1/2 tablespoon of thyme. Season with salt, pepper, and chili flakes.

Serve the chicken and orzo topped with garlic butter and fresh herbs.