Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a Best dish, roasted chicken breast with cherry tomatoes & asparagus. It is one of my favorites food recipe. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Compare prices & read customer reviews. Free UK delivery on eligible orders! Combine the whole cherry tomatoes, olive oil, herbes de Provence, sugar and salt in a large bowl.

Roasted chicken breast with cherry tomatoes & asparagus is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Roasted chicken breast with cherry tomatoes & asparagus is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook roasted chicken breast with cherry tomatoes & asparagus using 9 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Roasted chicken breast with cherry tomatoes & asparagus:

1. Take 1 chicken breast
2. Get 8 stick asparagus, trimmed
3. Get 6 cherry tomatoes
4. Make ready 2 sprigs rosemary
5. Make ready 1 pinch sea salt
6. Get 1 pinch freshly ground black pepper
7. Get 1 olive oil
8. Get 1 white wine
9. Take 1 balsamic vinegar

Save. share Share. print. bookmark_border Copy URL. mail E-Mail. Slash each chicken breast four times with a sharp knife, cutting as far as the middle of the breast. Tip in the cherry tomatoes with the basil and season with salt and pepper. This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers.

Instructions to make Roasted chicken breast with cherry tomatoes & asparagus:

1. Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.
2. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

Organic and free-range chickens have lived longer and are stronger, healthier birds. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano. Remove and cover with foil to keep warm. Add wine to the skillet and bring to a simmer. Add cherry tomatoes, sugar, salt and pepper and stir until the tomatoes are tender and starting to char and burst.

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