2 Servings 20 min Cook
1 Cup cherry tomatoes Cherry Tomatoes
1/2 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 Tsp Olive Oil
0 Tsp Rosemary
0 Tsp, leaves Oregano
0 Tsp Marjoram
1/4 Tsp Thyme
0 Tsp Crushed Red Pepper Flakes
1 Dash Salt
1 Dash Pepper
1 Tbsp Olive Oil
1/2 Lb Chicken Breast
1/2 Tbsp, chopped Basil
Preheat oven to 400 degrees F.
In a medium bowl, combine tomatoes, red onions, garlic, olive oil, herbs, red pepper flakes, 1/4 teaspoon salt and black pepper.
Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.
Roast for 12 to 15 minutes.
Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets.
Season both sides with 1/4 teaspoon salt and pepper.
When hot add chicken and cook about 1 1/2 to 2 minutes per side.
To serve: Top chicken with roasted veggies and garnish with remaining basil.
Recipe inspired by: http://www.