Mozzarella Topped Chicken with Roasted Tomato and Basil Sauce

This is a super easy weeknight meal, very few ingredients, but is quite lovely, I think sometimes simple is great. Makes for an easy meal to make and kind on the wallet but very satisfying. I served mine with pasta, it would also pair well with gnocchi or rice.

If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.


Ingredients

500g Cherry Tomatoes
5 Cloves garlic, unpeeled (large ones)
2 Tablespoons olive oil
4 Chicken breasts
1/4 Cup fresh basil, chopped between coarse and fine
60ml Cream
200g Mozzarella, sliced into 4 slices

Method

1. Preheat oven 200c

2. Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min's or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.

3. Cook chicken in a pan, until nicely browned and cooked through.

4. When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.

5. Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.

6. Top each breast with a slice of mozzarella and place under grill until cheese melts.

To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.

All photos taken by me unless otherwise stated.