Wednesday, February 29, 2012

Baked Chicken with Cherry Tomatoes, Herbs & Lemon

To continue on with the cooking class that I recently took.  I wanted to share with you the main course.
Baked Chicken with Cherry Tomatoes, Herbs & Lemon.

This is a low-fat, low-fuss way to enjoy tender chicken breasts.  Baking the chicken takes longer than sauteing or poaching, but it produces more flavorful meat.  The lemon infuses this dish with a light citrus flavor that is hard to beat.  Cherry tomatoes become even sweeter as they bake, making them a tasty accompaniment to chicken breasts that cook right alongside.  This has become a new favorite of mine!  It's simple to prepare, looks wonderful, and tastes even better.

For the dessert we had during the cooking class click here.  A luscious Mexican chocolate pudding!

Cooking classes are so fun, and you learn such great recipes...I'm glad I can share this with you!

See the easy prep for baking?

Finished product!

Baked Chicken with Cherry Tomatoes, Herbs and Lemon
adapted from Healthy in a Hurry

6 1⁄2 tsp. olive oil
4 boneless, skinless chicken breast halves
2 tsp. dried thyme
1 tsp. ground sage
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

Preheat an oven to 375°F. Lightly grease a baking dish with 2 tsp. of the olive oil.

Place the chicken breast halves in the prepared baking dish. Sprinkle the chicken with the thyme and sage, rubbing it on the chicken slightly to adhere the herbs.   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.

Top each chicken breast half with 2 lemon slices.  Drizzle the remaining 2 tsp. olive oil over the herbs. Bake until the chicken is opaque throughout,  30 minutes. Arrange
a chicken breast half on each of 4 plates, spooning equal amounts of the tomatoes and herbs around each. Drizzle with the pan juices and serve immediately. Serves 4.

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