Chicken Breast with Fire-Roasted Tomatoes, Caramelized Onions & Rosemary

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!

Ingredients

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 

Directions 

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.

Bon Appetit!