Baked Basil Chicken Breasts with Broiled Tomatoes
As the first snow begins to fall, our kitchens become a place we frequent often, for cookie baking and holiday treat making. Sometimes those activities take up so much time that dinnertime becomes an afterthought and often ends up being something that arrives via delivery or after having a conversation with a squawk box at the closest drive-thru eatery. We want to change all that time month, and keep dinnertime, family time.
This month we've got a stick to your ribs, feel good, dinner that's quick and easy and on the table in about 30 minutes. It's a delicious meal that will have your family asking for seconds, and possibly thirds. So go ahead and bake those cookies and trim those treats, and don't give dinner another thought. We got this.
- 4 large boneless skinless chicken breasts
- 1/2 tablespoon minced garlic
- 1 pint cherry tomatoes, halved
- 1/4 cup shreddedd parmesan cheese
- 3 tablespoons dried basil, reserve 1/2 tablespoon
- 1 tablespoon dried oregano
- 1/2 tablespoon dried thyme
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1 handful fresh basil, julienned for garnish, if desired
Preheat oven to 400°F. In a bowl, combine the dried herbs and olive oil, and mix well. Season the chicken breasts with salt and pepper to taste. Then roll the seasoned chicken breasts in the olive oil mixture, coating well.
Place coated chicken breasts on a baking sheet, and sprinkle them with the reserved dried basil.
Bake chicken for 20 minutes, or until juices run clear and they are no longer pink in the center and they have reached an internal temperature of 165°F. Remove baked breasts from the oven and set aside. Preheat broiler.
Top the chicken breasts with the halved cherry tomatoes, then sprinkle with parmesan cheese. Place the breasts under the broiler, watching closely, until the cheese begins to melt. Remove chicken and plate. Garnish with fresh basil, if desired, and serve with mashed potatoes or steamed vegetables. Serves 4 – 6.