Trim the fat from the chicken breasts, then cut into bite size pieces.
Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
Goes well with a salad, crisp baby green beans, or asparagus.
For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).