Chicken With Goat Cheese Vinaigrette

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1 cup orzo

1/3 cup plus 1 tablespoon olive oil

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper

2 ounces goat cheese, crumbled (1?2 cup)

4 6-ounce boneless, skinless chicken breasts, split horizontally

kosher salt and black pepper

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