Roasted Tomato Walnut Chicken

By Patty Mastracco
Total Time
50 Mins
Serves
4
Serving Size
1/4 of recipe
Meal
Dinner
Course
Main

DESCRIPTION

Roasted chicken with tomatoes, topped with smoky mozzarella cheese.

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins
Calories
530
Total Fat
29
Saturated Fat
7
Polyunsaturated Fat
9
Cholesterol
195
Sodium
460
Carbohydrates
8
Dietary Fiber
2
Protein
61

Ingredients

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cups multi-color cherry or grape tomatoes
  • 3/4 teaspoon garlic salt, divided
  • 4 small chicken breasts, boneless and skinless
  • 1 teaspoon Italian herb seasoning blend, divided
  • 1 cup shredded smoked mozzarella cheese
  • Cooked polenta slices (optional)
  • 1/2 cup coarsely chopped and toasted California walnuts
  • Fresh basil, snipped

Preparation

  1. Preheat oven to 400°F. Line a baking sheet with foil. Place balsamic vinegar and oil on baking sheet, add tomatoes and toss to coat. Place to one side of the baking sheet and sprinkle with 1/4 teaspoon garlic salt.
  2. Season chicken with remaining garlic salt and Italian seasoning. Place on baking sheet next to tomatoes. Roast 30 minutes or until chicken is cooked through.
  3. Top chicken with mozzarella and cook 5 minutes more to melt cheese. Serve chicken, tomatoes and cooking juices over cooked polenta slices, if desired. Top with walnuts and basil.