Recipes

Preheat oven to 450 degrees.

Rub chicken breasts on all sides with extra virgin olive oil, sea salt, and pepper.

Place them, skin side up, in roasting pan on center rack and roast 30-40 minutes, or until thickest part of breast registers 157º and skin is crispy.

Meanwhile, combine tomatoes and 2 tablespoons oil in large bowl. Season with sea salt and pepper; toss to coat. Heat 1 tablespoon oil in large, heavy, ovenproof skillet until it shimmers. Carefully add tomatoes to pan. Transfer skillet to oven and roast 15 minutes, turning once, until tomatoes burst and give up some of their juices. Place tomatoes back in bowl and drizzle with Worcestershire Sauce.

Add remaining tablespoon oil to same skillet; heat over medium heat. Add shallot and cook1 minute, stirring often, until fragrant. Deglaze pan with vinegar; add tomatoes and their juices and simmer 1 minute, until sauce begins to thicken. Season with sea salt and pepper.

When chicken is done, transfer to cutting board and let rest at least 5 minutes. Cut along bone to remove meat. Pull off any remaining pieces, but don’t throw away bones. You can use them as a base for chicken stock. Slice chicken and divide between two plates. Spoon tomatoes and sauce over; and serve.

When chicken is done, transfer to a cutting board and let rest for at least 5 minutes. Cut along the bone to remove meat. Pull off any remaining pieces, but don’t throw away bones. You can use them as a base for chicken stock. Slice chicken and divide between two plates. Spoon tomatoes and sauce over; and serve.

Ingredients needed:
Chicken Breast, Red Tomatoes, Shallot, Worcestershire Sauce, Red Wine Vinegar, Olive Oil, Sea Salt, Pepper,