Herb-roasted Chicken & Cherry Tomatoes
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