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Ingredients
- 1 lb cherry tomatoes
- 4 None boneless skinless chicken breasts
- 1/4 cup coarsely chopped fresh basil, plus additional leaves, for garbnsh
- 1/4 cup light cream
Method
- Preheat the oven to 400°F.
- Place tomatoes in large shallow baking pan; spray with no stick cooking spray. Roast, uncovered, about 20 mins or until tomatoes soften.
- Meanwhile, cook chicken in heated oiled large skillet until cooked through. Cover; let stand 5 mins.
- Blend or process half the tomatoes until smooth. Place in medium saucepan with basil and cream. Cook, stirring, on low heat, until heated through. Season to taste.
- Serve chicken topped with sauce and remaining tomatoes. Garnish with additional basil leaves.
