Today’s Recipe: Baked Chicken with Cherry Tomatoes, Herbs and Lemon, Williams-Sonoma

Today’s Recipe: Baked Chicken with Cherry Tomatoes, Herbs and Lemon

JUL 87:30 am by 

When the temperatures rise, we crave light main meals that can be assembled and cooked in 30 minutes or so. Here, tender chicken breasts are baked to bring out their peak flavor, and topped with sweet cherry tomatoes and tart lemons. If you like, you can omit the tarragon and sage and top the finished dish with fresh basil and parsley leaves lightly drizzled with olive oil.

Baked Chicken with Cherry Tomatoes, Herbs and Lemon

6 1/2 tsp. olive oil

4 boneless, skinless chicken breast halves (about 5 oz each)

8 oz. cherry or grape tomatoes, halved

1 1/2 tsp. balsamic vinegar

1/2 tsp. sea salt

freshly ground pepper, to taste

1 lemon, cut into 8 thin slices

6-8 fresh tarragon sprigs

8-10 fresh sage leaves


Preheat oven to 375°F. Lightly grease a baking dish with 2 teaspoons of olive oil.

Place chicken in prepared baking dish. Arrange tomatoes around chicken. Drizzle chicken and tomatoes with vinegar and 2 1/2 teaspoons of olive oil. Sprinkle with salt and pepper.

Top each chicken breast half with 2 lemon slices. Arrange tarragon sprigs and sage leaves over and around chicken. Drizzle remaining 2 teaspoons of olive oil over herbs.

Bake until chicken is opaque throughout, 25-30 minutes. Arrange a chicken breast on each of 4 plates, spooning equal amounts of tomatoes and herbs around each. Drizzle with some pan juices and serve right away. Serves 4.

by  The first Williams-Sonoma store opened in 1956, selling a small array of cookware imported from France. Since then, the brand has expanded to hundreds of products from ar … Read more

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