Seared Chicken Breasts with Honey & Balsamic Roasted Tomatoes

A simple and very tasty way to deal with a couple chicken breasts ... dinner can be ready in half an hour.
We had ours with a huge mound of steamed Swiss chard and a side of orzo with mushrooms and zucchini. The vegetables for the orzo side were prepared in the pan in which I seared the chicken, so the flavours from the chicken melded with the vegetables nicely. This was a nice summertime meal ... full of vegetables and a soft, sweet and very moist chicken.



These recipes came right from Cooking Light - fresh food fast. This is the latest 'special topic' magazine from Cooking Light that I found in the supermarket checkout line. I love that magazine for easy and healthy recipes.

Seared Chicken Breasts with Honey & Balsamic Roasted Tomatoes
adapted just a tiny bit

Serves 2

Ingredients:

2 boneless and skinless chicken breasts

Kosher salt and black pepper

dried oregano flakes, two pinches

10-14 cherry tomatoes

1 tbsp. honey

1-2 tsp. olive oil plus a drizzle more for the chicken pan

1-2 tablespoons balsamic vinegar

Making the Dish:

1. Place the chicken pieces in a large zip-lock plastic bag. Place the bag on a hard surface and use a meat mallet to pound the breasts out to about half-inch thickness.

2. Place the chicken on a large platter and sprinkle both sides with Kosher salt and black pepper. Chill.

3. Preheat the oven to 450 degrees F.  Line a small rimmed cookie sheet with foil and plop the tomatoes on the foil. Drizzle with the honey and olive oil. Sprinkle on a bit of Kosher salt. Roast the tomatoes for about 15 minutes, stirring them once to coat with the honey. 

4. While the tomatoes roast, heat a fry pan over high heat until very hot. Drizzle in some olive oil... just enough to coat the bottom of the pan. Swirl to coat and lay the chicken pieces in. Leave them for about four minutes to sear well, turn and let the flip side sear for about 2-3 minutes.

5. Turn the heat off and remove the pan from the burner. Transfer the chicken to an oven proof dish, lay the tomatoes over and around the chicken and drizzle the roasting juices over and around also. Sprinkle on the pinches of oregano, and the balsamic vinegar.

6. Lower the oven temperature to 300 degrees F and place the chicken and tomatoes in the oven to finish - 10 minutes.

7. Remove the chicken and cover with foil and a kitchen towel. Let the dish rest while you prepare your side dishes.

Orzo with Mushrooms and Zucchini

Ingredients:

½ c. orzo pasta

1 small zucchini (5 inch), washed and chopped into medium dice

½ c. sweet white onion, medium dice

6 Crimini mushrooms, brushed clean and stemmed, medium dice

1 tbsp. butter

¼ c. freshly grated Parmesan cheese

Kosher salt and black pepper

a pinch of dried oregano flakes

1. Bring a pot of salted water to a boil and add the orzo. Cook for about five minutes or until al dente.

Drain and cool a bit.

2. Heat a fry pan over medium-high heat. Add the butter and swirl to melt.

3. Add the onions and zucchini and saute until browned on the edges. Then, add the mushrooms and continue cooking until the mushrooms fry 'dry'.

4. Add the orzo, Kosher salt and black pepper to taste. Toss everything together.

5. Add the oregano and toss to distribute.

6. Turn the mix into an ovenproof dish and top with the Parmesan cheese. Toss just a bit to work the cheese down into the mix, but leave some cheese on top.

7. Place in a hot oven for a few minutes to melt the cheese.

8. Serve warm with the meat dish and a side vegetable.