Herb-Roasted Chicken and Cherry Tomatoes

·         1 tsp. plus 1 Tbsp oil
·         2 large bone-in chicken breasts (about 12 oz each)
·         3/4 tsp. salt
·         3/4 tsp. pepper
·         1 lb. cherry tomatoes (halved)
·         1 sprig rosemary
·         1 tsp. fennel seeds (crushed)
·         1 c. instant polenta
·         1 tsp. red wine vinegar
·         1/4 c. parsley (chopped)

1.      Heat oven to 450°F. Heat 1 teaspoon oil in large oven-safe skillet on medium. Season chicken breasts with 1/2 teaspoon each salt and pepper. Cook, skin sides down, until golden brown and crisp, 5 to 7 minutes.
2.     Turn; add cherry tomatoes, rosemary and fennel seeds; drizzle with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper, then roast until chicken is just cooked through and tomatoes have begun to break down, 12 to 15 minutes.
3.     Meanwhile, prepare polenta.
4.     Discard rosemary; transfer chicken to cutting board and let rest 5 minutes. Stir red wine vinegar into tomatoes, then toss with parsley. Remove bone from chicken, slice and serve on polenta. Top with tomatoes.
Per serving: 445 calories, 17.5 g fat (4 g saturated), 32 g protein, 455 mg sodium, 37 g carb, 3 g fiber

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