Roasted Baby Vine Tomato Grilled Chicken
2lbs mixed-size cherry tomatoes, on the vine if desired (about 4 pints)
4 large cloves of garlic, smashed
¼ cup plus 1 TBSP EVOO
¼ tsp red pepper flakes
Kosher salt and pepper
1 ½ lbs chicken-breast cutlets (about 1/3” thick)
1 ½ TBSP chopped fresh tarragon
- Heat oven to 500˚ heat grill on medium-high. Cut about 1 cup of largest tomatoes in half. On rimmed baking sheet, toss all of tomatoes with garlic, ¼ cup EVOO, red pepper and ¾ tsp salt.
- Roast tomatoes on an upper 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 TBSP water to create more sauce.)
- Meanwhile, coat chicken cutlets with remaining TBSP EVOO and season with ¼ tsp each salt and pepper. Grill until lightly charred and just cooked through, 2 to 3 minutes per side.
- Gently toss tomatoes with tarragon and spoon over chicken.