Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)
The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan,
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.