Pan-Seared Herb-Crusted Chicken with Jammie Tomato Sauce

This recipe is delicious and versatile!  Make it with salmon or any other fish of your choice.  If vegetarian, you can also roast herb-crusted cauliflower steaks or eggplant and serve with jammie sauce.  So many possibilities!

What You'll Need:

Rub

1 tablespoon each of fresh rosemary, thyme, and oregano; finely chopped

1 teaspoon black pepper and coarse sea salt

1 Tablespoon Minced garlic

2 Tablespoons olive oil

2 pounds boneless chicken breast or boneless chicken thighs

Sauce

1 Tablespoon

1 pound cherry tomatoes

½ teaspoon red chili flakes

What to Do:

In a small mixing bowl combine fresh rosemary, thyme and oregano with black pepper and coarse sea salt.

Then, lightly brush olive oil on both sides of the chicken and add minced garlic. Heavily coat chicken with the herb rub.

Heat large sauté pan with 2 tablespoons of olive oil. Sear chicken about four or five minutes per side.

Remove chicken and place on platter.

Add one more tablespoon of olive oil to pan and cherry tomatoes.

Add 1/2 teaspoon red chili flakes and simmer until tomatoes start blistering. Take a fork and smash each cherry tomato. Taste sauce to see if you may need to add a little more salt.

Add chicken back to pan and simmer for 10 minutes. Enjoy!