- 100 gm cherry tomatoes cut into halfs
- 3 tbsp vegetable oil divided
- 3 tbsp Honey divided
- 2 medium chicken breasts 250 - 300 gm each
- 1 tbsp paprika
- 1 tbsp dried rosemary
- 1 tbsp butter
- 1 teaspoon flour
- 1 cup milk
- pepper
- salt
-
In a bowl, season chicken breasts with 2 tbsp vegetable oil, 2 tbsp honey, paprika, lemon juice, salt, pepper, and dried rosemary. Toss everything very well then cover the bowl with plastic wrap and marinate for at least 30 minutes.
-
Preheat the oven to 220 C . Line a pan with a parchment paper then place the chicken in the pan and roast for 15 minutes then flip the chicken and bake for extra 10 minutes until chicken is cooked.
-
To roast the tomatoes, toss the tomatoes with 1 tbsp vegetable oil and 1 tbsp honey on a sheet pan. Spread them out and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft and caramelized.
-
In a pan over medium heat, add 1 tbsp of butter and 1 teaspoon of flour. Stir the flour for 15 seconds until light golden and then add 1 cup of milk while whisking so the flour doesn't clump. Cook until sauce is slightly thick then add the roasted cherry tomatoes and a sprinkle of dried rosemary. Season with salt to taste then remove from heat.
-
Add the sauce on top of the chicken breasts. Serve
