| Cook chicken.
1. Cut lemon into four ¼-in. (6-mm) slices. Loosen skin from chicken by inserting fingertips under skin and gently pushing between skin and meat. Season with rub; place one lemon slice under skin of each breast. Place chicken in Deep Covered Baker; microwave, covered, on HIGH 7-9 minutes. Remove baker from microwave; carefully remove lid. Move center two chicken breasts to ends of baker and move outer chicken breasts to center. Cover; microwave 7-9 minutes or until Pocket Thermometer registers 165ºF (74ºC) and juices run clear.
Start orzo and sauce.
2. Meanwhile, cook orzo according to package directions in (2-qt./1.9-L) Saucepan. Place spinach into large Colander; drain orzo over spinach. Return orzo mixture to Saucepan. For sauce, zest lemon using Microplane® Adjustable Grater to measure ½ tsp (2 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. Combine zest, juice, soup and rub in Small Batter Bowl; set aside.
Finish and serve.
3. Add oil to (12-in./30-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering. Remove chicken from baker, allowing excess juices to drain into baker; carefully remove 2/3 cup (150 mL) of the chicken juices. Add chicken to Skillet; cook 4-6 minutes or until golden brown, turning once. Add reserved chicken juices to batter bowl; mix well. Add ¼ cup (50 mL) of the sauce to orzo mixture in Saucepan; cook over medium heat 2-3 minutes or until heated through. Microwave remaining sauce 2-3 minutes or until hot. Serve chicken with orzo and sauce.
Yield: 4 servings
U.S. Nutrients per serving: Calories 530, Total Fat 12 g, Saturated Fat 2.5 g, Cholesterol 115 mg, Carbohydrate 54 g, Protein 52 g, Sodium 990 mg, Fiber 6 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 5 low-fat meat (3 carb)