Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      vegetable oil -- pref. canola
   1      cup           barley -- quick-cooking
   1      centiliter    garlic -- finely chopped
   2 1/2  cups          defatted reduced-sodium chic
     1/2  cup           orzo
   1      teaspoon      dried thyme leaves -- -or-
   1      tablespoon    fresh thyme -- chopped
     1/4  cup           chopped chives -- or scallion
                        salt and fresh ground black

Preparation:

In a medium-sized heavy saucepan, heat oil over medium heat. Add barley and cook, stirring until golden and toasted, about 5 minutes. Add garlic and stir for 1 minute more. Pour in chicken stock and bring to a boil. Add orzo and thyme. Stir once, reduce heat to low, cover and simmer for 10 minutes. Remove from heat and let rest for 5 minutes to absorb any remaining liquid. Stir in chives or scallion greens. Season with salt and pepper. (Footnote: I am perplexed by that "cutlet cut in half." Which way, do you think? Personally, I would do it the long way, that is making two long, thinner pieces from the thicker cutlet so it would cook quickly.