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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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal