Chicken Breast with Roasted Cherry Tomato Salsa

How to prepare chicken breast with roasted cherry tomato salsa

1. In an oven-safe dish, place the cherry tomatoes and drizzle with 2 tablespoons of oil. Sprinkle sliced garlic among them and top with freshly ground black pepper and coarse sea salt. In a smaller oven-safe dish, place the capers that have been well drained on paper towels beforehand.
2. Put both dishes in the oven at 220°C for 10 minutes for the capers and 15-20 minutes for the tomatoes. At the end, the capers will look dried out, and the tomatoes will have released a lot of juice in the pan. Transfer the tomatoes directly on top of the capers.
3. Boil the juice remaining in the pan (if the pan is stovetop-safe that's good, if not, pour it into a skillet) over high heat until it becomes syrupy (about 3 minutes). During this time add 1/2 tablespoon lemon juice and the vinegar. When the sauce has reduced, add it directly over the tomatoes and capers. Let the salsa cool down.
4. Finely chop the parsley and basil. Cut the onion into thin rings. Sprinkle salt over the onion and let it sit for 5-10 minutes. Squeeze it in your fist to release all the juice. Add 1 tablespoon lemon juice over it. Let it marinate for 10 minutes.
5. Separate the two lobes of the chicken breast. On the work surface, grind black pepper and sprinkle sea salt and chili flakes. Roll both chicken pieces through the seasonings.
7. Heat 1 tablespoon of oil in a non-stick pan and fry the chicken for 2-3 minutes per side. Transfer the pan to the oven at 200°C and let it cook for another 8-10 minutes (depending on the size of the meat pieces).
8. Remove the chicken and cover with foil for 5 minutes. Meanwhile, mix the salsa with the herbs and marinated onion. Stir gently so as not to crush the tomatoes.
9. Serve the sliced chicken breast with the juicy cherry tomato salsa.

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