Broiled Chicken With Barley Pilaf

• 1 cup pearl barley
• 2 cups chicken stock
• 8 oz cherry tomatoes
• 5 oz yellow cherry tomatoes
• 4 small boneless skinless chicken breasts
• 1/2 tsp coarsely ground black pepper
• 1/2 cup coarsely chopped fresh basil
• 2 None green onions, thinly sliced
• 1 tbsp Dijon mustard

1. Place the barley, stock and 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to low; cover and simmer for 45-50 mins, or until most of the liquid is absorbed, stirring occasionally.
2. Preheat the oven to 400u0b0F. Place tomatoes on a parchment paper-lined baking pan. Roast for 20 mins, or until just browned and softened.
3. Preheat the broiler. Season chicken. Broil chicken, turning, until browned and cooked through.
4. Gently stir tomatoes, pepper, basil and onions into barley.
5. Dollop chicken with mustard. Serve with barley pilaf.

pearl barley, chicken stock, tomatoes, yellow cherry tomatoes, chicken breasts, ground black pepper, fresh basil, green onions, mustard

Taken from recipes-plus.com/api/v2.0/recipes/35365 (may not work)