Roasting cherry tomatoes brings out their natural sweetness; combining them with breadcrumbs and sharp cheese makes a delicious topping for baked chicken. (For a dairy-free entrée, omit the cheese.)
1. Preheat the barbecue and oven to 350°F.
2. Barbecue the chicken just until no longer pink and temperature reaches 165 F.
3. While chicken is cooking, add tomatoes with the oil, garlic, and salt and pepper to a baking dish. Sprinkle with the breadcrumbs and bake the tomatoes for 15 minutes, until starting to brown and just blistered. .
5. To serve, stir the tomato mixture to combine. Divide the chicken among the serving plates and top with the tomato mixture. Garnish.
1 1/2 lb pounded boneless, skinless chicken breast
2 cups red and yellow cherry or grape tomatoes, halved
1 Tbsp olive oil
1 tsp minced garlic
Salt and pepper
1/2 cup seasoned dry breadcrumbs
1/2 cup freshly grated Asiago cheese, for garnish
3 Tbsp chopped fresh basil leaves, for garnish
Makes 4 servings.
Nutritional Information per Serving
Carbohydrates 10.3 g
Fibre 1.5 g
Protein 39 g
Fat 12.7 g
Saturated Fat 4.2 g
Cholesterol 107 mg
Sodium 434 mg