Herb and pepper chicken with roasted vine tomatoes Recipe

Herb and pepper chicken with roasted vine tomatoes Recipe

  • ½ chicken breast, cut in half lengthways
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh rosemary, leaves only
  • 1 tbsp olive oil
  • 85g/3oz cherry vine tomatoes, whole
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp caster sugar
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the chicken, mix the seasoning and herbs in a bowl, and press the chicken pieces into the mixture, turning them until each piece is completely coated.
  3. Heat the oil in a frying pan over a medium heat. Add the chicken and fry for 8-10 minutes, turning halfway through cooking, until cooked through, golden-brown and crisp on both sides.
  4. For the tomatoes, place the tomatoes in a small, ovenproof frying pan. Drizzle the oil and vinegar over the tomatoes, and sprinkle them evenly with sugar. Place in the oven to roast for 5-10 minutes.
  5. To serve, place the chicken on a plate with the balsamic tomatoes on the side.
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