Cheesy Roasted Garlic and Tomato Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I came up with this recipe and tested it out tonight. It came out much better than I expected. It's grilled balsamic chicken topped with a garlic tomato basil sauce and covered in cheese! Measurements are estimates. Ingredients:
4 (6 ounce) chicken breasts |
1 head of garlic |
1 pint cherry tomatoes |
2 tablespoons extra virgin olive oil, plus some |
extra virgin olive oil, for drizzling |
5 basil leaves (about) |
salt |
pepper |
crushed red pepper flakes (about 1/8 tsp) |
2 tablespoons balsamic vinegar |
1/4 cup white wine or 1/4 cup chicken stock |
4 slices provolone cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Cut off the top of the head of garlic just until the cloves are exposed. Drizzle with EVOO and wrap in foil.
3. Put tomatoes on a baking sheet and drizzle with EVOO and sprinkle with salt, pepper, and red pepper flakes.
4. Roast tomatoes and garlic. Roast tomatoes about 20 minutes, until they burst and roast garlic about 40-45 minutes until tender and golden brown.
5. While the tomatoes and garlic are roasting, season chicken breast with salt and pepper and drizzle with balsamic vinegar. Let the chicken marinate until the tomatoes and garlic are done.
6. Preheat a large skillet and about 2 Tb EVOO over medium high heat. Cook chicken about 8 minutes on each side, until browned. When chicken is done, lower heat and deglaze the pan with white wine. Let wine simmer and reduce.
7. Meanwhile squeeze garlic out of clove and puree in a food processor with tomatoes and basil. You may need to season with more salt, pepper, and red pepper at this point.
8. Place chicken breasts in a casserole dish and top with pureed tomatoes and sliced provolone cheese. Let bake until cheese is melted, about 5-8 minutes.
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