Ingredients:
Extra virgin olive oil - 2 Tbsp.
Cherry tomatoes - 15
Oregano, dried - 1 Tbsp.
garlic, minced - 3 cloves
plain bread crumbs - ¼ cup
Salt & Pepper according to taste
Method:
- Preheat the oven to 400°F. Drizzle 1 tsp of the olive oil in the bottom of a 9-inch standard glass dish.
- Cut the tomatoes in half horizontally (not through the stem end).
- Combine the oregano, garlic, bread crumbs, salt and pepper in a separate bowl.
- Place half of the cherry tomato halves, split side up, into the dish. Sprinkle the tomatoes with the bread crumb mixture. Place the remaining tomato halves, rounded side up, to look like whole tomatoes again. Drizzle the remaining olive oil over the tomatoes.
- Bake for 30 minutes or until lightly browned. Serve warm.
Yum
Ingredients:
Boneless Chicken breast - 500gm
extra virgin olive oil - ¼ cup
rosemary dried - 2 tsp.(or thyme)
salt as required
ground black pepper - 1 tsp.
red Chilli powder(optional) - 2 tsp.
Turmeric powder(optional) - ¼ tsp.
cherry tomatoes - 2 cups
green leaf lettuce, chopped - 1 medium sized
Method:
- Combine the olive oil, herbs, salt and pepper in a small bowl and marinate the chicken with the mixture preferably overnight.(at least 4 hrs.)
- Preheat Oven to 400 F.
- Toss the cherry tomatoes in olive oil, salt and pepper.
- Place the marinated chicken along with the cherry tomatoes in a baking dish.
- Roast in the oven for about 35 mins. or until the chicken is well cooked. Cook both side of the chicken.(turn it over in between)
- Remove from oven and set it aside.
- Arrange the lettuce on to serving plate and place the sliced chicken breasts on top and arrange the cherry tomatoes on top of the greens and serve.(Notes below)
Notes:
I rubbed the chicken breast with chilli powder and turmeric and pan seared both sides for 8 mins each before placing in the oven.
