Italian Chicken with Roasted Tomatoes


  • 1   lemon
  • 8   garlic cloves
  • 1/4 cup (50 mL) olive oil
  • 1 tbsp (15 mL) plus 1 tsp (5 mL) Italian Seasoning Mix
  • 1/2 tsp (2 mL) salt
  • 6   boneless, skinless chicken breasts (5-6 oz/150–175 g each)
  • 2 containers (10 oz each) grape tomatoes (4 cups/1 L)
  • 3/4 cup (175 mL) Italian-seasoned croutons
  • 2 tbsp (30 mL) butter


  1. Preheat oven to 375˚F (190°C). Using Juicer, juice lemon to measure about 3 tbsp (45 mL) juice; add to Rectangular Baker. Using Garlic Slicer, slice garlic into baker. Add oil, seasoning mix and salt; stir until combined.  

  2. Place chicken in baker. Arrange tomatoes around chicken. 

  3. Finely process croutons in Manual Food Processor. Sprinkle evenly over chicken. 

  4. Bake, uncovered, 30-35 minutes or until internal temperature reaches 165°F (74°C) in thickest part of breast and juices run clear. Remove chicken to clean Large Grooved Cutting Board; keep warm. 

  5. Add butter to baker. Using Salad Chopper, carefully chop tomatoes into coarse pieces. Return chicken to baker and serve. 


  • 6  servings

Nutrients per serving:

 U.S. Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 8 g, Fiber 2 g, Protein 28 g

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