Chicken with roasted cherry tomato and basil sauce
500 g cherry tomatoes
5 cloves garlic, unpeeled
2 tablespoons olive oil
4*200g breast fillets
1/4 cup coarsely chopped fresh basil
1/4 cup (60 ml) cream
- preheat oven to 200 C /180 C fan-forced
- Combine tomatoes, garlic and oil in large shallow baking dish, roast, uncovered, about 20 minutes or until tomatoes soften. when garlic is cool enough to handle, peel.
- Meanwhile, cook chicken on heated oiled grill plate (or grill or barbecue) until cooked through. Cover; stand 5 minutes.
- Blend or process garlic and half the tomatoes until smooth. Place in medium saucepan with basil and cream; cook, stirring, over low heat, until heated through. serve chicken topped with sauce and remaining tomatoes