tag:blogger.com,1999:blog-16095700055591514612011-04-21T21:51:55.226-07:00Thomas Morehttp://www.blogger.com/profile/07625090084425511827noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-1609570005559151461.post-30104176442797535912006-12-08T08:29:00.000-08:002006-12-08T08:30:33.109-08:00<p>Boneless, skinless chicken breasts are a staple for quick suppers.</p> <p>Start by deciding how many chicken breasts you'd like and wrap each one with a piece of unsmoked streaky bacon. For a special occasion or dinner party, use Parma or Serrano ham.</p> <p>Place the breasts, seam-side down, in a baking dish and tip in 1 or 2 punnets cherry tomatoes. Drizzle over 4-5 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar and sprinkle over some dried herbs (basil, thyme, oregano or a mixture of herbs de Provence).</p> <p>Season with salt and pepper and bake in a 200C/400F/gas mark 6 oven for 30-40 minutes or until the chicken is fully cooked. The tomatoes will wilt slightly and form a nice sauce. Serve over tagliatelle or other pasta. </p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1609570005559151461-3010417644279753591?l=playingwithknivesandfire.blogspot.com' alt='' /></div>Thomas Morehttp://www.blogger.com/profile/07625090084425511827noreply@blogger.com0