You may also like
Categories:
vegetable chicken breasts white onion clove garlic orzo cherry tomatoes chicken olives parsley Parmesan cheese mixed greens
Viewed: 37 - Published at: 9 years agoIngredients
- 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
Method
- Preheat oven to 350°F. 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.
- 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.
