ingredients

• 2 boneless skinless chicken breast (about 1 1/4 lb)

• 2 cloves garlic, minced

• 1/2 c balsamic vinegar

• 1/4 c olive oil

• 1 Tbsp honey or Coconut Sugar

• 1 tsp dried basil

• 1/2 tsp onion powder

• 1 tsp kosher salt

• 1 tsp black pepper

  Cherry Tomato Panzanella

• 1 1/2 c cherry tomatoes, halved

• 1 tbsp garlic cloves, minced

• 1 tsp shallots, minced

• 1 Tbsp olive oil

• 1 1/2 Tbsp balsamic vinegar

• salt

• pepper

• Fresh Basil

  Bread Pieces

• 1 cups cubed bread (italian or french bread)

• salt

• pepper

• olive oil

instructions

1. Whisk together all the ingredients for the marinade in a bowl.

2. Season the chicken breasts with salt, pepper, onion powder, and dried basil. Then place into a pyrex baking dish. Pour the marinade over the chicken and cover. Then place the chicken in the refrigerator for at least 1 hour.

3. When ready to bake, remove from the fridge let it come to room temperature before placing in the oven. Place

4. Preheat the oven to 425. Bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.

   Cherry Tomato Panzanella

5. Using the same bowl as the marinade add the cherry tomatoes, garlic, 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Mix together and set aside. If you aren't cooking the chicken at that time, cover the bowl and place in the refrigerator. When you take the mixture out of the fridge then mix again, adding in 1 tbsp chopped fresh basil.

6. Spread the bread cubes on a baking sheet. Drizzle with olive oil, and sprinkle salt, pepper over the top. And toss to coat, and put it in the oven with the chicken until toasted, about 3-4 minutes.

Putting it Together

1. Once the chicken is out of the oven, let it rest before slicing.

2. Toss together the cherry tomatoes and bread cubes. Spoon on top of the chicken, top with additional fresh basil if desired.

RECIPE NOTES: