To continue the task of “cooking the insane amount of delicious veggies from my mother’s garden”, I bring you Burst Cherry Tomato Chicken. I saw the idea of sauteing cherry tomatoes until they burst on a cooking show sometime. Didn’t know how they’d taste, but figured I’d experiment as I don’t like them raw. It tastes AMAZING!
Burst Cherry Tomato Chicken
- 1 cup cherry tomatoes
- ghee or some sort of oil for sauteing
- 2 cloves garlic, minced
- 1 small pepper, minced
- 1/2 onion, chopped
- dried rosemary
- black pepper
- chicken breast
- 1 ounce feta cheese (optional if you eat dairy)
Heat saute pan on medium with ghee. Once ghee/oil gets to temperature, drop cherry tomatoes in the oil. After about 2 minutes, you’re going to start hearing them burst, like little cherry bombs. Once you start to hear/see them start to burst, dump in the onion and turn down the head to medium low. Now, either start heating another skillet or turn on your grill. Give your tomato/onion mixture a stir, then focus on the chicken breast. You should coat it in a sprinkle of rosemary and black pepper. Once you’ve done that, throw the chicken in the pan/grill, and cool until done.
Back to the tomato/onions. The once the onions are translucent, toss in the garlic, and sprinkle on the black pepper. The tomatoes should be pretty much collapsed, but squish any that haven’t collapsed with a fork. Add about one ounce feta cheese if you’re eating it, and let this mixture simmer on low until chicken is done. Plate together with the chicken, and drizzle olive oil over it all (not pictured) and maybe a dash of balsamic vinegar if you’re feeling particularly fancy.