4 c. chicken broth
1/3 c. orzo (rice-shaped pasta)
3/4 lb. boneless chicken breasts, skinned and cut in strips (or more)
2 lg. eggs
3 tbsp. lemon juice
1 tbsp. chopped dill
1 tbsp. chopped parsley

In microwave-safe 2-quart casserole, place broth. Cover with plastic wrap; vent. Cook on high 8-10 minutes or until boiling. Add orzo; cook, covered on high for 7 minutes. Add chicken breasts; cook covered on high 5 minutes longer until orzo and chicken breasts are tender.

In medium bowl, beat eggs with lemon juice. Whisk in some of the hot broth; return to casserole. Cook, covered on medium for 3 minutes. Stir in dill and parsley. Garnish with lemon slices. Makes 4-6 servings.