Savory and spiced just right, this chicken made the perfect dinner-in-a-dish. An artful and flavorful blend of spices and herbs, the taste and tenderness of the chicken breast couldn't have been better. Being a huge fan of quick and easy dinners- that are insanely delicious- this would definitely make it to the top five so far!
5 shallots, thinly sliced
1 bunch parsley, chopped
1/3 cup balsamic vinegar
3 tbsp kosher salt
4 tbsp Mexican chili flakes
4 tbsp mustard seeds
4 tbsp extra virgin olive oil
16 0z (1 pint) cherry tomatoes, halved
3 sprigs fresh rosemary
4 pieces chicken breast, washed and dried
1/4 c canola oil
1/3 c toasted sesame oil
2 tbsp dried lemon peel
1. Preheat the oven to 400°. In a medium saucepan on a medium-low flame, toss the shallots, parsley, balsamic vinegar, 1 tbsp of kosher salt, 1 tbsp of chili flakes, 2 tsp mustard seeds, and 2 tbsp of olive oil. cover and let lightly brown.
2. On a baking sheet, lay cherry tomatoes- seed-side facing upwards, drizzle 2 tbsp olive oil, 2 tbsp kosher salt, 2 tbsp mustard seeds, and sprinkle rosemary over. Roast tomatoes for 15 minutes.
3. In a large ziploc bag add, canola oil, toasted sesame oil, lemon peel, 3 tbsp chili flakes, and chicken breast. Close ziploc and toss chicken in bag and let marinate (20 minutes in refrigerator).
4. In a pyrex or ceramic dish add chicken, top with shallot mixture and fire roasted tomatoes. Bake chicken uncovered on 400° for 25-30 minutes.