Herb-roasted Chicken & Cherry Toma­toes

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Prepa­ra­tion Time 10 min­utes To­tal Time 25 min­utes Heat oven to 230°C. Heat 1 tsp oil in a large oven-safe fry­ing pan on medium. Sea­son 2 large bone-in chicken breasts (about 350g each) with ½ tsp each salt and pep­per. Cook, skin-side down, un­til crisp (5 to 7 min­utes). Turn; add 450g cherry toma­toes (halved), 1 sprig rose­mary and 1 tsp fen­nel seeds (crushed); driz­zle with 1 tbsp oil and sea­son with ¼ tsp each salt and pep­per. Roast un­til chicken is cooked and toma­toes have be­gun to break down (12 to 15 min­utes). Mean­while, pre­pare 1 cup po­lenta. Dis­card rose­mary. Trans­fer chicken to a cut­ting board; let it rest for 5 min­utes. Stir 1 tsp red-wine vine­gar into toma­toes; toss with ¼ cup pars­ley (chopped). Re­move bone from chicken, slice and serve on po­lenta. Top with toma­toes. Serves 4. EACH SERV­ING About 1 860kJ, 17,5g fat (4g sat­u­rated), 32g protein, 455mg sodium, 37g car­bo­hy­drate, 3g fi­bre.

Trans­fer left­over po­lenta to a loaf pan and re­frig­er­ate un­til set. Slice, then pan-fry and serve with an egg and left­over toma­toes. Crowd favourite BREAK­FAST TO­MOR­ROW

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