Friday, April 27, 2012

Roasted Chicken with Garlic Tomatoes

It is FRIDAY!  Finally, what a long week it has been.  The Simmermans seem to have been on the go for a month now, it is getting old, and I am so glad my husband took a 3 day weekend! Oh wait!! We have to have our car looked at on that day off.  Pfftt....

So it is no secret, I believe in all things in moderation.  Not only for food, but life too.  I admittedly don't always post the most health conscience recipes.  I am working harder on this, for you guys and for my family.  It is hard finding or writing healthy recipes for the veggie hater.  This one however, he loved.  I loved this one too.  So refreshing, light but filling, it just has such great flavor and it looks gorgeous on a plate!  I think you could easily serve this on a bed of whole wheat pasta, which you all know I can't stomach in any way shape or form.  However, I suggested it, doesn't that count for something?  A nice salad with this would be great as well.

I wrote this for 4 people, generously.  You will probably have an extra piece or 2 left.  Let me just note that the chicken breasts, I cut in half the thickness way.  You could butterfly them open for a larger piece or pound them out for a thinner piece which I wish I had done.  I just think the overall look and texture would be better.  You could butterfly it AND pound it thin.  Now THAT gives me chicken skin, it is so exciting. LOL  I also used red wine.  I always use a merlot.

That all being said, let's move on...........

Here is what you will need:
3 bonless skinless chicken breasts
2 tbsp Garlic and Herb Seasoning/Mystic Blue Spice Co (could be substituted w/garlic powder/Italian seasoning/pepper/parsely mix
10 basil leaves  (more or less if you like)-torn or cut into a chiffonade
2 pints cherry or grape tomatoes
3 shallots-sliced or chopped
2 lg cloves of garlic-minced
1/2 cup red wine (was out of white, but turned out perfectly)
1/2 cup chicken stock
1tbsp butter
olive oil
salt and pepper to taste

Preheat your oven to 300.  In a large skillet add in olive oil. While it heats up, cover chicken in garlic seasoning, salt and pepper and place into pan seasoned side down.  Let chicken cook 2 minutes on each side if you have pounded it thin, or 4 min on each side if not.  Cook all chicken and place into a baking dish, slip it in the oven to keep it warm and ensure it is cooked all the way through.

Place your butter in the same skillet, along with your shallots.  Cook for 1-2 minutes.

Add in tomatoes, wine and chicken stock.  Deglaze the pan, scrapping up the good flavor from the bottom of the pan.  Salt and pepper at this point.  Put a lid on the skillet and let cook on medium until tomatoes begin to burst, stirring occasionally, this may take 3-5 minutes.  When they have burst, add in garlic and mix around.

Slide chicken pieces into the sauce and let cook just for a minute.  Sprinkle your basil over the top and serve.

I hope you enjoy this recipe, it is just delicious!  Enjoy your weekend, and spend time with the people you love!!!

Your "I swear I didn't drink the whole bottle of wine"chefwannabe

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