Roasted chicken breast with cherry tomatoes & asparagus - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Roasted chicken breast with cherry tomatoes & asparagus! A quick and easy dinner that is ready in under 30 minutes! Filleting a chicken breast involves cutting it through the middle so you end up with two smaller breast fillets or cutlets. What wine to serve with this Baked Chicken with Cherry Tomatoes. To balance the acidity and sweetness of the roasted tomatoes, plump for either a. Rinse the chicken and pat dry. Pound out until the breast is even.
Serve with chicken and tomatoes while warm.
Chicken thighs baked with cherry tomatoes, garlic, and rosemary.
The chicken and tomatoes will produce plenty of juice, which you can use for dipping crusty bread, or reduce further and serve as a sauce over the chicken.
You can cook Roasted chicken breast with cherry tomatoes & asparagus with 9 Ingredients and 2 steps. See the following guide!
Ingredients for Roasted chicken breast with cherry tomatoes & asparagus:
- 1 chicken breast.
- 8 stick asparagus, trimmed.
- 6 cherry tomatoes.
- 2 sprigs rosemary.
- 1 pinch sea salt.
- 1 pinch freshly ground black pepper.
- 1 olive oil.
- 1 white wine.
- 1 balsamic vinegar.
With seasoned rice and roasted asparagus, this was truly delicious. Put veg in tinfoil tray place chicken on top. Place the tomatoes and their juice into an oiled shallow roasting pan. Mix in the garlic and season to taste.
Step by step how to cook Roasted chicken breast with cherry tomatoes & asparagus:
- Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil..
- Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar..
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Add halved cherry tomatoes, sun-dried tomatoes, sliced onion, and minced garlic to a baking dish. Pat chicken breasts dry with paper towels and place them in the baking dish. Sprinkle the chopped herbs and dried oregano over the chicken.
