Chicken with Herb-Roasted Tomatoes

If you happen to have a carton of cherry tomatoes and some chicken breasts then I have a good dish for you. Roasting the tomatoes really intensifies their sweetness. I served this dish over a product that I got at Trader Joe's in the frozen food section: Lentils and Green Garbanzo Beans. Sounds really weird but honestly it made a wonderful "bed" for this flavorful chicken dish.

• 1 carton of cherry tomatoes or other small tomatoes on the vine
• 4 tablespoons olive oil, divided
• 1 tablespoon herbes de Provence
• 1 teaspoon kosher salt plus more
• Freshly ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 pound skinless, boneless chicken breasts
• 3 small garlic cloves, sliced
• 2 tablespoons red wine vinegar
• 1/2 cup chicken broth

Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl using slotted spoon so as to leave oil in skillet, drizzle tomatoes with Worcestershire sauce.

Season chicken all over with 1 teaspoon salt and pepper. Using the same skillet over medium-high heat sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar and chicken broth, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. 

Slice chicken breasts and serve topped with this delicious sauce.

Recipe adapted from Epicurious