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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

 

  1. 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.
  2. 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.)
  3. 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.
  4. Gently toss tomatoes with tarragon and spoon over chicken.

 

Serves 4

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