Chicken Breasts With Roasted Tomatoes

Chicken Breasts With Roasted Tomatoes

All I gotta say is YUM!!!

INGREDIENTS

5 Ripe Tomatoes (Quartered)

2 Tablespoons Herbes de Provence

8 Tablespoons Olive Oil (Divided)

3 Tablespoons Kosher Salt

3 Tablespoons Freshly Ground Pepper

2 Tablespoons Worcestershire Sauce

2 Tablespoons Sherry Vinegar

½ Cup White Wine

1 Chopped Red Onion

6 Cloves Chopped Garlic

2 Large Bone-In & Skin On Chicken Breasts

Preheat your oven to 400° F.  In a large size bowl combine the tomatoes, 1 tablespoon kosher salt, 1 tablespoon freshly ground pepper, 3 tablespoons olive oil and the herbes de Provence.  Toss to coat. In a large skillet heat 2 tablespoons olive oil over a medium heat.  Add the quartered tomatoes, chopped onions
and garlic.  Heat for only 1 minute and stir constantly.  Remove from the heat
and place back in the large size bowl. Set aside.  In the same large skillet heat another 2 tablespoons olive oil. With the remaining salt and pepper season the chicken breasts on both sides.  Transfer the chicken breast to the skillet over a medium-high heat.  Brown the chicken breasts for 6 minutes per side.  You want the chicken breasts to be golden brown.  Do NOT throw away the bits in the skillet. Pour the remaining olive oil into a glass roasting pan.  Place the chicken breasts into the roasting pan.  Arrange the tomato mixture around the chicken breasts.  The last thing to do is to make the pan sauce.  In the large skillet turn the heat to medium. Deglaze the pan with the sherry vinegar and white wine.  Scrape up the browned bits from the bottom of the pan.  Add the Worcestershire sauce and keep stirring for 1 minute.  Turn off the heat and pour over the chicken breasts and tomatoes.  Place in the oven for 30 minutes.  Remove from the oven and transfer to a serving plate.  Serves 2