Kitchen Stories' Chicken Breast with Tomatoes and Herbs
Ingredients
4 servings:
4 chicken breasts (boneless, skinless)
1 1/3 cup cup cherry tomatoes
1/4 jarred sun-dried tomatoes
3 cloves garlic
1 red onion
1 sprig thyme
4 sprigs parsley
1 sprig rosemary
1/2 tsp dried oregano
3 1/2 tbsp balsamic vinegar
1/2 cup olive oil
Salt
Pepper
Utensils
Oven
Cutting board
Knife
Baking dish
Paper towels
Instructions
Step 1
Ingredients: 3 cloves garlic | 1 red onion | 1 1/3 cup cherry tomatoes | 1 sprig thyme | 4 sprigs parsley | 1 sprig rosemary | 1/4 cup jarred sun dried tomatoes
Utensils: oven | cutting board | knife
Preheat oven to 180°C/350 °F. Peel and mince garlic. Peel onion and thinly slice. Halve cherry tomatoes. Remove thyme, parsley, and rosemary leaves from sprigs and chop together finely. Add halved cherry tomatoes, sun-dried tomatoes, sliced onion, and minced garlic to a baking dish.
Step 2
Ingredients: 4 chicken breasts (boneless, skinless) | 1/2 tsp dried oregano | salt | pepper
Utensils: baking dish | paper towels
Pat chicken breasts dry with paper towels and place them in the baking dish. Season with salt and pepper. Sprinkle the chopped herbs and dried oregano over the chicken.
Step 3
Ingredients: 3 1/2 tbsp balsamic vinegar | 1/2 cup olive oil
Add balsamic vinegar and olive oil to the dish and bake at 180°C/350 °F for approx. 20 min., or until the chicken is cooked through. Enjoy!
