Easiest Way to Prepare Yummy Roasted chicken breast with cherry tomatoes & asparagus

Roasted chicken breast with cherry tomatoes & asparagus. 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.

Roasted chicken breast with cherry tomatoes & asparagus Place the tomatoes and their juice into an oiled shallow roasting pan. Mix in the garlic and season to taste. Put veg in tinfoil tray place chicken on top. You can cook Roasted chicken breast with cherry tomatoes & asparagus using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Roasted chicken breast with cherry tomatoes & asparagus

  1. It's 1 of chicken breast.
  2. You need 8 stick of asparagus, trimmed.
  3. It's 6 of cherry tomatoes.
  4. You need 2 of sprigs rosemary.
  5. Prepare 1 pinch of sea salt.
  6. It's 1 pinch of freshly ground black pepper.
  7. Prepare 1 of olive oil.
  8. You need 1 of white wine.
  9. You need 1 of balsamic vinegar.

Why save a roast for when the family come over? This mini version's great any day of the week. Try our roast chicken tomato recipe with chickpeas. This chicken and tomatoes recipe is an easy This is the perfect midweek supper - just tip the chicken breasts, cherry tomatoes and Remove the chicken breasts, slice thickly and serve on top of the veg.

Roasted chicken breast with cherry tomatoes & asparagus instructions

  1. 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..
  2. 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..

Squeeze over the lemon to serve. Transfer to a mortar and pestle and crack. Add the chicken breasts, making sure to coat all sides with the marinade. Drizzle olive oil and balsamic vinegar evenly on chicken and tomatoes, and sprinkle salt and pepper evenly. Remove thyme, parsley, and rosemary leaves from sprigs and chop together finely.

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