Baked Chicken With Cherry Tomatoes, Herbs And Lemon
This recipe creates a delightful ensemble of flavors in one delicious dish. Succulent chicken breasts are paired with burst-in-your-mouth cherry tomatoes and fragrant herbs, all bathed in a tangy balsamic glaze. With a hint of citrus from lemon slices and a touch of seasoning, this dish is a harmonious blend of savory and fresh notes. It's a simple yet elegant dish perfect for any day of the week.
— Constant Cookbook
Ingredients
- 6 1/2 tsp. olive oil
- 4 boneless, skinless chicken breast halves, each about 5 oz.
- 8 oz. cherry or grape tomatoes, halved
- 1 1/2 tsp. balsamic vinegar
- 1/2 tsp. sea salt
- Freshly ground pepper, to taste
- 1 lemon, cut into 8 thin slices
- 6 to 8 fresh tarragon sprigs
- 8 to 10 fresh sage leaves
Instructions
- Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.
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Place the chicken breasts in the prepared baking dish. Arrange the tomatoes around the chicken. Drizzle the chicken and tomatoes with the vinegar and 2 1/2 tsp. of the olive oil. Sprinkle with the salt and pepper.
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Top each chicken breast with 2 lemon slices. Arrange the tarragon sprigs and sage leaves over and around the chicken. Drizzle the remaining 2 tsp. olive oil over the herbs.
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Bake until the chicken is opaque throughout, 25 to 30 minutes. Arrange a chicken breast on each of 4 plates, spooning equal amounts of the tomatoes and herbs around each. Drizzle with some pan juices and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Healthy in a Hurry</i>, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).
Yield
Serves 4.
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