Sunday, October 27, 2013
Baked chicken with cherry tomatoes, herbs and lemon
Olive oil, 6 1/2 tsp
Boneless, skinless chicken breasts, 4
Cherry or grape tomatoes, 8 oz
Balsamic vinegar, 1 1/2 tsp
Sea salt, 1/2 tsp
Freshly ground pepper, to taste
Lemon, cut into 8 thin slices
Fresh tarragon sprigs, 6-8
Fresh sage leaves, 8-10
1. Preheat oven to 375°. Lightly grease a baking dish with 2 teaspoons of olive oil.
2. Place chicken in a prepared baking dish. Arrange tomatoes around chicken. Drizzle chicken and tomatoes with vinegar and 2 1/2 teaspoons of olive oil. Sprinkle with salt and pepper.
3. Top each chicken breast half with two lemon slices. Arrange tarragon sprigs and sage leaves over and around chicken. Drizzle remaining 2 teaspoons olive oil over herbs.
4. Bake until chicken is opaque throughout, 25 to 30 minutes. Arrange a chicken breast on each of four plate, spooning equal amounts of tomatoes and herbs around each. Drizzle with some pan juices and serve right away.