By ChinRes 
For a supper that is both savory and easy to prepare, try baking chicken breasts, cherry tomatoes that have burst, and salty feta cheese on a single sheet tray.
When you are pressed for time but still want to eat something substantial for supper on a weekday, the best answer is to make a dish that only requires one pan. The chicken breasts in this recipe are boneless and skinless, and they are covered in a tangy marinade that is produced from pantry basics such as honey and balsamic vinegar. The marinade incorporates a hint of sweetness, and when baked, it produces a glaze.
The cherry tomatoes are spread out on the sheet pan in the last minutes of the baking process until they just about burst and release their juices. This is done so that the tomatoes are able to maintain some of their form.
The pan drippings from the chicken and the tomatoes that burst together create a light sauce that may be spooned over spaghetti or eaten with crusty bread. This sauce is most delicious when combined with a block of briny and salty feta cheese.
Ingredients
- A quarter cup of balsamic vinegar
- Two teaspoons of olive oil that is extra-virgin
- The honey, two tablespoons
- 1 tablespoon of mustard labeled Dijon
- One and a half tablespoons of kosher salt
- half of a teaspoon of powdered garlic
- half of a teaspoon of oregano, dried
- Additional black pepper for garnish, in addition to a half teaspoon
- a total of four boneless, skinless chicken breasts, each weighing about six and eight ounces, wiped dry
- 1 small red onion, peeled and sliced into wedges of one inch in length
- Cherry or grape tomatoes, four cups’ worth
- a brine-packed feta cheese that weighs eight ounces
- Garnish with fresh basil leaves that have been chopped.
Directions
Step 1
Preheat the oven to 425 degrees Fahrenheit. Vinegar, olive oil, honey, mustard, salt, garlic powder, oregano, and pepper should be mixed together in a medium bowl using a whisk until ingredients are thoroughly incorporated. After adding the chicken breasts, flip them over to ensure that they are coated. To prepare the chicken breasts, place them on a large baking sheet with a rim.
Add the onion to the bowl, and gently toss it to coat it. Put the onions in a circle around the chicken on the baking pan. Put the tomatoes in the bowl, toss them to coat them, and then put them aside.
Step 2
After ensuring that the feta is completely dry, gently cut it into four thinner slabs by slicing it across. Place feta cheese in the middle of the chicken and onions on the baking sheet.
Step 3
The oven should be preheated and baked for ten minutes. You should fill up any holes on the baking sheet with the tomatoes that you have saved. Any vinegar mixture that is still in the basin should be drizzled over the baking sheet.
Place the chicken back into the oven and continue roasting for another 10 to 15 minutes, or until the tomatoes have barely burst and a thermometer put into the thickest portion of the chicken registers 160 degrees Fahrenheit. The dish should be served hot and garnished with fresh basil and black pepper.