I love meals that can be made in under 30 minutes, especially on weeknights. This is one of those simple, one pan dinners that you can pop in the oven, pour yourself a glass of wine and relax and let the oven do all the work. Make sure you have some high quality EVOO to drizzle over, it adds a ton of flavor and leaves your skin and hair soft and glowing.
This recipe was created to pair with Still Waters Vineyards customer created Cabernet Sauvignon in my Paso Robles Press weekly Food and Wine column.
WHAT YOU NEED
Serves 4 people
4 boneless skinless chicken breasts
32 ounces of cherry tomatoes
4 cloves of garlic
2 tablespoons olive oil
4 chopped green onions
½ cup chopped fresh basil
1 French baguette
Salt and pepper to taste
Still Waters extra virgin olive oil or any high quality EVOO
-Preheat oven to 400 degrees.
-In a 9×13 casserole dish combine chicken breasts, tomatoes and olive oil. Use the back of a fork and slightly smash garlic cloves before adding to the tomatoes.
-Place casserole dish in the oven for 10 minutes. Remove and flip the chicken before placing back in the oven for another 10 minutes.
-Remove from the oven, take out the garlic cloves from the bruschetta and discard. Let cool slightly while you slice the French bread.
-Plate chicken, top with tomatoes, basil and chopped green onions. Drizzle on some Still Waters extra virgin olive oil, salt and pepper. Serve with French bread and Still Waters Vineyards 2008 Cabernet Sauvignon Estate Barrel Select.
Each serving (4 total) has: