Chicken with roasted cherry tomato and basil sauce

Ingredients

• Olive oil
• 1 pound cherry tomatoes
• 4 boneless, skinless chicken breast (6 oz each)
• cup coarsely chopped fresh basil
• ¼ cup half and half cream
• Brown rice
• Salad; lettuce, 2 tomatoes and cucumber

Directions

1. Clean and chop the tomatoes and cucumber. Mix with the lettuce in a serving bowl and set aside.
2. Preheat oven to 400 degrees.
3. Place tomatoes in a large shallow baking dish and sprinkle them with olive oil (making sure they are all covered).
4. Roast the tomatoes, uncovered, about 20 minutes or until they are soft.
5. Meanwhile, put on the rice to cook following the directions on the packaging.
6. While the tomatoes and rice are cooking, heat up a pan on medium heat and add a little olive oil.
7. Add the chicken and cook both sides until cooked through. Cover the chicken and let stand for 5 minutes.
8. When the tomatoes are done roasting, put half of them in a blender and mix until smooth.
9. Place the mixture in a medium saucepan with the basil and the cream; cook, stirring, over low heat, until heated through. 
10. Serve the chicken topped with sauce, remaining tomatoes, rice and salad.

 Enjoy!