Ingredients

• ½ chicken breast
• cut in half lengthways
• salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• leaves only
• 1 tbsp olive oil
• 85g/3oz cherry vine tomatoes
• whole
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp caster sugar

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• mix the seasoning and herbs in a bowl
• and press the chicken pieces into the mixture
• turning them until each piece is completely coated.
• Heat the oil in a frying pan over a medium heat. Add the chicken and fry for 8-10 minutes
• turning halfway through cooking
• until cooked through
• golden-brown and crisp on both sides.
• For the tomatoes
• place the tomatoes in a small
• ovenproof frying pan. Drizzle the oil and vinegar over the tomatoes
• and sprinkle them evenly with sugar. Place in the oven to roast for 5-10 minutes.
• To serve
• place the chicken on a plate with the balsamic tomatoes on the side.