Ingredients

• 2 punnets cherry tomatoes (16oz - 500g)
• 2 chicken breast
• 10-12 black olives
• 6 garlic cloves
• 6 sprigs of fresh oregano (or 1 tsp dried)
• 2 or 3 bacon rashers
• 1 small handful of fresh basil
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• (optional) half cup of white wine (see alternatives)
• 1 oz - 30g Parmesan cheese
• Salt and Pepper

Steps

• Step 1

  Preheat your oven to 400°F – 200°C.

• Step 2

  In a baking dish, add olive oil to coat the base. Add all the cherry tomatoes and the oregano. Peel the garlic and add whole cloves (cut in half if large). Slice the bacon (not too thin) add to baking dish, mix with your hands to ensure all ingredients are evenly coated in the oil.
  Bake in oven for 15 min at 400°F – 200°C.

• Step 3

  Remove from oven, add the olives and mix well. smother each side of the chicken breasts in the hot cooking oil and place them on top of the tomatoes. Drizzle the balsamic vinegar over the chicken. Grate the Parmesan cheese over the chicken. Season with salt and pepper (be careful as olives and cheese contain a lot of salt)

• Step 4

  Return to oven and bake for another 15 min at 400°F – 200°C. Optional: You may at that stage add the wine, if the dish appears too dry you can add half a cup of chicken stock or water.

• Step 5

  Remove from oven, serve immediately with juices, garnish with fresh basil leaves.

Little Tips

Use pancetta instead of bacon for a more authentic flavour.

Great served with pasta.