Roasted Baby Vine Tomato Grilled Chicken

Name: Roasted Baby Vine Tomato Grilled Chicken
Prep time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 lb. mixed-size cherry tomatoes, on the vine if desired (about 4 pints); 4 large garlic cloves, crushed; 1/4 c. plus 1 tbsp. extra virgin olive oil; 1/4 tsp. crushed red pepper; Kosher salt and black pepper; 1 1/2 lb. chicken breast cutlets (about 1/3" thick); 1 1/2 tbsp. chopped tarragon

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

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roasted baby vine tomato with grilled chicken on a white plate

Pernille Loof

Yields:

4 serving(s)

Active Time:

20 mins

Total Time:

45 mins

Roasting cherry tomatoes brings out their natural sweetness and makes them, dare we say, addictive.

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Ingredients

2 lb. mixed-size cherry tomatoes, on the vine if desired (about 4 pints)
4 large garlic cloves, crushed
1/4 cup plus 1 tbsp. extra virgin olive oil
1/4 tsp. crushed red pepper
Kosher salt and black pepper
1 1/2 lb. chicken breast cutlets (about 1/3" thick)
1 1/2 Tbsp. chopped tarragon

Directions

1. Step 1Heat oven to 500°F. Heat grill on medium-high. Cut about 1 cup of largest tomatoes in half. On rimmed baking sheet, toss all tomatoes with garlic, 1/4 cup olive oil, red pepper and 3/4 teaspoon salt.
2. Step 2Roast on upper oven rack, stirring halfway through, until tomatoes burst and soften and some are beginning to char, about 20 minutes. (If most juices have evaporated, stir in 1 to 2 tablespoons water to create more sauce.)
3. Step 3Meanwhile, coat chicken cutlets with remaining tablespoon olive oil and season with 1/4 teaspoon each salt and black pepper. Grill until lightly charred and just cooked through, 2 to 3 minutes per side.
4. Step 4Gently toss tomatoes with chopped tarragon. Spoon tomatoes and juices on top of chicken.