Baked Chicken With Tomato And Olives

• 1 tbsp vegetable or olive oil
• 2 None chicken breasts, bone-in, skin-on
• 1 None small white onion, thinly sliced
• 1 clove garlic, minced
• 1 oz orzo
• 1 (13.5 oz) can cherry tomatoes
• 1 cup hot chicken stock
• 4.5 oz pimento-stuffed olives
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp Parmesan cheese, grated
• None None mixed greens, to serve

1. Preheat oven to 350u0b0F. Heat 1/2 tbsp oil in a large Dutch oven. Add chicken and cook for 3 mins per side. Set aside then cut each breast in 1/2. Add remaining oil. Cook onion and garlic for 3-4 mins, or until onion softens. Add orzo, tomatoes and stock. Arrange chicken over top, cover and bake for 30 mins, or until chicken is cooked through.
2. Add olives. Combine parsley and Parmesan then sprinkle over chicken mixture. Bake, uncovered, for 5 mins, or until cheese is golden. Let cool for 5 mins. Serve with mixed greens.

vegetable, chicken breasts, white onion, clove garlic, orzo, cherry tomatoes, chicken, olives, parsley, parmesan cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/25673 (may not work)