Amazing Roasted Chicken

I am re-posting this as the 1st time I posted it I only had maybe 3 readers and it is a classic never fail dish! Please enjoy.

This is truly an award winning dish! I had been going to  to try and get ideas on what in the world to do with the abundance of cherry tomatoes that I have. I found a roasted chix recipe on epi that used fresh herbs & cherry tomatoes 2 things that I have a plethora of! The original recipe called for marjoram which ironically I do not have in my masses so I used fresh oregano and I think next time I may try using thyme then basil then well you get my drift this is so yummy I think as long as you use fresh herbs you can use any of them. I put a bit of a spin from their original recipe & it was a success!!! I would do this for Supper Club or any family it was awesome!! ENJOY!

Split Chicken Breast (bone in with the skin, I know I always use boneless/skinless, but the skin chars perfectly & seals in moisture)
Cherry Tomatoes about 2 cups (I used more)
EVOO
2 Tb Balsamic Vinegar
Sea Salt
Crushed Red Pepper
1 Tb fresh herb; marjoram, basil, oregano, thyme, whatever you have!
Place Chicken breast on rimmed cookie sheet, drizzle with evoo salt & red pepper well. Allow to marinate a few hours or overnight. Then rinse & pat dry cherry tomatoes, drizzle well with evoo, salt, balsamic & fresh herbs. Pour on top of Chicken and place in 400 oven for 45mins. Allow meat to rest and top each piece of chix with the tomato mix making sure to get some of the juices.

Chicken Penne

A local catering spot has this awesome Chicken Penne Pasta that is a fav of mine and I being the oh so crafty decided that I could be a “copycat” and try to replicate the dish. Both J’s loved it the 1st time I made it so I thought it was worth sharing with you. This is a recipe that would make Sandra Lee proud! I typically used leftover chicken (that was roasted) to make the assembly even easier!
2 cups chicken, cooked & cubed or shredded (whatever you like!)
1 jar Alfredo Sauce
1/2 cup Marinara Sauce
1/4 cup white wine or lemon juice
1/4 cup sun dried tomatoes, packed in oil. sliced
1 small can mushrooms
salt to taste
crushed red pepper, couple of good shakes!
top with Parmesan cheese
Bake for 35-45 min until bubbly on 350