This dish rocks my dinner table at least once a week these days. It's an easy dish to make, super quick to pull together and jammed with big, bright flavours. It's one of my favourite family meals because it's so lean and healthy but you wouldn't know it by the way the family digs in and always asks for seconds.
It feels like a dish that’s a little close to my roots – the oven roasted Italian tomatoes remind me of the summer tomatoes I wait for every year from my parents cottage. It’s a ritual we count on and the first dish of the season is always a roasted tomato pasta – we prepare the tomatoes very much the same we do here and then toss them over plain pasta with fresh herbs. This recipe is a little twist on that. It’s also a great make-ahead dish that’s tastes good cold the next day making it a perfect lunch solution. Serve leftovers over a salad or a serving of basmati rice and you have a complete meal. With summer around the corner, feel free to mix up the herbs in the dish for an added punch of freshness (I love to use a little bit of chopped mint) or if you want to jazz it up you can top with some fresh ricotta or some grated parmesan cheese.
1 pint local cherry tomatoes
Salt and pepper to taste
1 tsp ground Italian seasoning
1 tsp ground garlic powder
2 large chicken breasts, butterflied and cut into two
1 fresh bunch basil, torn into small pieces
1/3 cup chicken broth, water or white wine
1 tbsp olive oil