Baked Chicken With Tomato And Olives

• 1 tablespoon vegetable oil
• 2 chicken breasts bone-in, skin-on
• 1 white onion small, thinly sliced
• 1 clove garlic minced
• 1 ounce orzo
• 13 1/2 ounces cherry tomatoes
• 1 cup chicken stock
• 4 1/2 ounces pimento stuffed olives
• 2 tablespoons fresh flat leaf parsley chopped
• 2 tablespoons Parmesan cheese grated
• 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 oil, chicken breasts bone, white onion, garlic, orzo, tomatoes, chicken stock, olives, flat leaf parsley, parmesan cheese, mixed greens

Taken from www.yummly.com/recipe/Baked-Chicken-with-Tomato-and-Olives-1404111 (may not work)