Recipe of the Week at Tria at the Butcher's Block

Roasted Cherry Tomatoes with Basil and Feta and Roasted Chicken Breast

Tomatoes and basil are in at their peak right now, here’s a great recipe for a complete and healthy meal.

Ingredients:

3 whole cloves of garlic

2/3 cup olive oil

2 lbs cherry tomatoes

1 loaf focaccia bread or 1 loaf French bread, heated

6 ounces feta cheese

1 bunch fresh basil, cut chiffonade

6 oz greens

6 chicken breasts marinated in olive oil and lemon zest

Directions:

· Place the oil in a small pan; add the garlic and let steep over low heat for 30 minutes. Take care not to burn the garlic.

· Preheat oven to 400°F. Place a large pan over medium-high heat; place a small amount of oil in the pan and sear the chicken. Turn the chicken and transfer the whole pan to the oven to finish cooking (make sure you’re pan’s handle is not plastic!).

· Wash and stem tomatoes. Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes.

· While the chicken and tomatoes are roasting, cut feta cheese into small pieces and place the feta and basil in a serving dish.

· Once the tomatoes come out of the oven, pour tomato mixture over chunks of cheese and slivered basil and stir gently.

· On six plates, divide the greens; place the chicken breast on the salad and top with the tomato-feta mixture.

· Serve with bread to mop up juices.