Roasted Chicken Breast with Cherry Tomatoes and Asparagus

This was my version of a recipe from Cook with Jamie. The chicken came out so moist.
Preheat the oven to 400 degrees. Put a chicken breast in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of rosemary plus a whole sprig of rosemary. Toss everything together with a pinch of salt and ground black pepper and a drizzle of olive oil. Put the vegetables into an aluminum foil pack and place the chicken and rosemary spring on top. Season well. Add some white wine and seal up the foil.  Cook in the middle of the oven for 30 minutes.
We were suppose to have drizzled balsamic vinegar over the top of the cooked chicken but… oops I forgot…. Next time!
The difference in my version and hisis that he did not use the foil pack.

And it is finally warm out… at least for now…


About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
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One Response to Roasted Chicken Breast with Cherry Tomatoes and Asparagus

  1. Oh, gotta love food in a foil packet, so easy and always moist!

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