New York Times
Lemon and Garlic Chicken With Cherry Tomatoes
Author:Martha Rose Shulman
13 Ingredients
30 mins
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.
Serves
1
Serves
1
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