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Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 chicken breasts, boneless and skinless
- 2 teaspoons olive oil
- 2 cups cherry tomatoes
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
Ingredients
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Instructions
- Preheat oven to 450 degrees F. Mix the olive oil, garlic, oregano, paprika, salt, and pepper.
- Pat the chicken dry, then rub with olive oil-herb mixture. Heat a frying pan over high heat for a few minutes. If it gets too hot and starts to smoke, take it off the stove to cool a bit. Put the chicken, breast side down, in the dry pan. Your chicken should sizzle. Don’t move it around, because it is becoming crispy and browned.
- After about three minutes, flip the chicken over with tongs and put it in the oven to finish cooking. (If you’re not using an oven-safe frying pan, transfer the chicken to a baking dish first.) After about 15 minutes, take the chicken out to check it. If it’s done, it will register 160 to 165 degrees Fahrenheit on a meat thermometer.
- Meanwhile, add the tomatoes and 2 teaspoons olive oil to a sauce pan and cook over medium heat while stirring. Cover and stir frequently until they start to char and burst open, about 5 minutes.
- Add the balsamic vinegar. Crush the tomatoes and deglaze the pan using a wooden spoon.
- Stir in basil, oregano, and parsley to the tomato sauce. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken.