About This Recipe
Serve this easy to make chicken dinner over polenta, rice, mixed vegetables or on a salad. Delish!
3/4 teaspoon TVF Lavender Pepper or garlic salt & pepper
½ Cup TVF Craig’s Dressing “Tomato Walnut Vinaigrette”
4 chicken breasts, boneless and skinless. (Substitute other proteins like tofu, seafood, chicken, or pork.)
1 cup shredded mozzarella or paramagnon cheese
2 cups multi-color cherry or grape tomatoes cut into halves.
1/2 cup coarsely chopped and walnuts
Fresh basil or spinach, snipped
Highly recommend serving with Polenta.(Optional) Cooked polenta slices. You can find firm polenta at your grocery or make your own.
Preheat oven to 400°F. Line a baking sheet with foil. Place seasoned chicken on baking sheet & baste with TVF Craig’s Dressing “Tomato Walnut Vinaigrette”. Baste several times while cooking. Roast 30 minutes or until chicken is cooked through. Check temperature with meat thermometer, 140-degree F.
Place walnuts in a skillet with oil or butter on top of the stove to toast. Toasting doesn’t take long so keep your eye on it. After walnuts are toasted add tomatoes and most of the TVF Craig’s Dressing “Tomato Walnut Vinaigrette”. (Save some for basting the chicken.) Sautee until tomatoes have cooked a little and the liquid has thickened.
Top chicken with cheese and cook 5 minutes more to melt cheese.
To serve sauce the chicken and choice of your side dish with the cooked tomatoes & walnuts sauce and garnish with fresh snips of basil or spinach.