Ingredients
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 cups multi-color cherry or grape tomatoes
3/4 teaspoon garlic salt, divided
4 small chicken breasts, boneless and skinless
1 teaspoon Italian herb seasoning blend, divided
1 cup shredded smoked mozzarella cheese
Cooked polenta slices (optional)
1/2 cup coarsely chopped and toasted California walnuts
Fresh basil, snipped
Preparations:
- Preheat oven to 200°C. Line a baking sheet with foil. Place balsamic vinegar and oil on baking sheet, add tomatoes and toss to coat. Place to one side of the baking sheet and sprinkle with 1/4 teaspoon garlic salt.
- Season chicken with remaining garlic salt and Italian seasoning. Place on baking sheet next to tomatoes. Roast 30 minutes or until chicken is cooked through.
- Top chicken with mozzarella and cook 5 minutes more to melt cheese. Serve chicken, tomatoes and cooking juices over cooked polenta slices, if desired. Top with walnuts and basil.
