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Categories:
tomatoes olive oil parsley fresh basil rosemary thyme olive oil onion fresh fennel bulb low-salt fresh spinach olives chicken breast garlic
Viewed: 7 - Published at: 3 years agoIngredients
- 9 large plum tomatoes, halved lengthwise
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh thyme
- 4 tablespoons olive oil
- 2 cups chopped onion
- 1 1/2 cups chopped fresh fennel bulb
- 3 1/2 cups low-salt chicken broth
- 1 cup (packed) finely chopped fresh spinach
- 1 cup chopped Kalamata olives (about 4 1/2 ounces)
- 6 boneless chicken breast halves with skin
- Garlic Mashed Potatoes with Chives
Method
- Preheat oven to 350F.
- Place tomatoes, cut side up, on rimmed baking sheet.
- Brush tomatoes with oil.
- Mix parsley, basil, rosemary, and thyme in bowl.
- Sprinkle half of herb mixture over tomatoes.
- Season to taste with salt and pepper.
- Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes.
- Sprinkle with remaining herbs.
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
- Add onions and fennel and saute until onions are translucent, about 6 minutes.
- Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes.
- Add spinach and olives to broth and cook 1 minute.
- Strain through fine sieve; discard solids.
- Season broth to taste with salt and pepper.
- Cover to keep warm.
- Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper.
- Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side.
- Reduce heat to medium and saute until chicken is cooked through, about 4 minutes longer.
- Spoon mashed potatoes onto center of each of 6 plates, dividing equally.
- Top with tomatoes, then chicken.
- Spoon broth around potatoes on each plate.
