Tuesday, September 01, 2009

Tomato Herb Chicken

Tomato season has finally arrived in Chicago. Since we got so very little warm weather this summer, my tomatoes were taking forever to ripen. Slowly over the past few weeks, I've gotten quite the harvest of big yellow tomatoes, red cherry tomatoes and red roma tomatoes. Too bad I missed a bunch while we were on vacation.

Mostly I've been eating right off of the vine, raw with just a little salt and pepper, sometimes a little balsamic vinegar. But I just had so many cherry tomatoes, I just had to find some way to use them.

3 cups Cherry Tomatoes, sliced in half
2-3 Tbls. chopped herbs (I used basil, oregano and chives)
3 Tbls. olive oil
Salt and Pepper to taste
4 boneless chicken breasts
1/2 cup mozzarella cheese

Toss all ingredients in a bowl. Spread tomatoes on cookie sheet. Bake for 10-15 minutes at 350. Pour tomatoes over cooked chicken breasts. Top with cheese. Return to oven until cheese is melted (about 3-5 minutes).

This was so simple and so delicious. The tomatoes were so sweet. This would be great over pasta, too, but since I'm on this low-carb diet, that means no pasta for me. It would also be fabulous on fish.


Kim Lott said...

I am going to cook this on Sunday!! I will let you know how it turns out!!

Brendan O'Donnell said...

so there's an old Italian trick for slow (cool) tomato summers- as an aid to ripening- place em all together; touching one another, in a dark corner of the home- even a cool area like the basement works, for a few days- & santa or the Easter bunny or some other magical being ripens them for you in mere days.....it works here in Portland where summer highs are often 80*F.
Good luck

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