Category
Main Dishes
Servings
4
Ingredients
- 4 chicken breasts, boneless
- ¼ c extra-virgin olive oil
- 2 cloves garlic, smashed
- Sea salt to taste
- Freshly ground black pepper to taste
- 5 Roma tomatoes, halved
- 1 white onion, quartered
- 3 cloves garlic
- ¼ c extra-virgin olive oil
- 2 t dried thyme
- 2 T water
- Sea salt
- Freshly ground black pepper
For Roasted Tomato Sauce
Directions
- In a bowl, mix olive oil with smashed garlic and season with salt and pepper.
- Place chicken in a resealable plastic bag. Pour marinade over chicken. Let marinate 30 min.
- While marinating, in a 10-inch nonstick round roasting pan, add tomatoes, onion, garlic, oil, and thyme. Mix well. Season with salt and pepper.
- Cook at 350°F for 30 min. Remove from Bravo and place vegetables in a blender or food processor. Pureé until slightly chunky. Reserve.
Remove chicken from marinade and season with salt and pepper. Spay enamel baking pan with broiler rack with cooking spray. Place chicken breasts on pan with broiler rack. Insert Probe into largest chicken breast and set Probe for 165°F. Place pan on cooking rack in position 1.
- Set the Bravo to broil at 500°F (TOP only) and cook until an internal temperature of 165°F is reached.
- When done, remove chicken and place on a platter. Spoon chunky roasted tomato sauce over chicken and serve.
