A simple, healthy & delicious meal does not get much easier than this roasted tomato chicken. I often prep it ahead of time while the baby is napping and then throw it in the oven while reading bedtime stories. The roasting of the tomatoes adds such a depth of flavor which is only enhanced with the aged balsamic vinegar. Goat cheese compliments the acidity of the tomatoes and vinegar but shaved parmesan cheese is also very good on this chicken dish.
- 2 Skinless Boneless Chicken Breasts
- Pint of Cherry Tomatoes
- 1/2 cup Sun-dried Tomatoes, sliced
- 1/4 cup Balsamic Vinegar
- 2 tbsp Butter
- 2 tbsp Olive Oil
- Salt & Pepper, to taste
- 1/2 cup Goat Cheese, crumbled
- Handful Fresh Basil, leaves halved
Preheat the oven to 400 degrees. In a pyrex pan, add the all the ingredients except the goat cheese and reserve some fresh basil leaves for garnish. Bake for 20-25 minutes uncovered, or until the chicken is fully cooked.
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