High Flavor, Low Labor: Reinventing Weeknight Cooking
Roasted Rosemary-Rubbed Chicken Breasts and Cherry Tomatoes
Page 119
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Recipe Reviews
sturlington from Hillsborough, NC
This tasted fine, but I wasn't overwhelmed. I think there was altogether too much acid for me, what with the tomatoes, lemon, capers, vinegar and wine. I doubt I'd make it again.
(edited 9th October 2012) (0) comment (1) useful
Okay, it was very, very good, but the pepper was too much. The pepper overwhelmed the chicken, the rosemary and other flavors. I would just add a small pinch of freshly ground pepper to the rosemary instead of lightly crushed peppercorns. If you do crush the peppercorns, make sure that they are all crushed so you don't take bites with whole peppercorns.
Other than the pepper issue, I loved this recipe. The tomatoes roasted with capers and balsamic were especially delicious.
Finally, it took more than 10 minutes to cook the chicken, but I may not have pounded the chicken thin enough.
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