Bruschetta Style Chicken with Garlic-Basil Orzo

This is a  light meal, full of flavor and very satisfying. 

Roasted Chicken
4  6-oz boneless, skinless chicken breasts
1 tablespoon olive or canola oil
Granulated garlic
Rubbed sage
Sea salt & Pepper

Arrange chicken on roasting pan.  Brush with oil and season with herbs.  Roast in oven for 30 minutes at 350F.  Check to be sure chicken is cooked through.  If additional time is needed, reduce heat to 300 and bake another 15 minutes.

Bruschetta Sauce
2 14-oz cans petitie diced tomatoes
1/4 teaspoon olive or canola oil
1/2 small onion, chopped
1 tablespoon fresh basil coarse chopped.
2 cloves garlic, chopped or 2 teaspoon chopped wet garlic (available in cooler section of grocery store)
Sea salt & Pepper, to taste

Put oil and onions in a medium saucepan and saute onions until tender.  Add the remaining ingredients to saucepan and simmer on low heat for half hour, stirring occasionally. 

Orzo
1 cup orzo
1 1/2 cup water
1 chicken bouillion cube
granulated garlic
fresh chopped basil

In a suate pan, over low heat. lightly toast the orzo.  Stir occasionally to evenly toast.  Turn heat to medium high and add water and bouillion cube.  Cover and simmer for 5 minutes, stirring occationally.  Reduce heat to medium and add garlic and basil and simmer 3 more minutes.  Cover and remove from heat until ready to serve.

Plate
Portion out orzo on plate.  Slice breast of chicken and arrange on top of orzo.  Top with Bruschetta Sauce and sprinkle with shredded Parmesan cheese.  Enjoy.