Italian Chicken for 4

Clairellen McLaughlin

4 boneless skinless chicken breasts
1 box cherry tomatoes
1/4 cup light olive oil
2 Tbsp. dried oregano
2 Tbsp. fresh chives, diced
3-4 garlic cloves, minced
Salt and pepper to taste
Heat oven to 425 degrees. Place chicken in heavy casserole dish in one layer; season with salt and pepper. In a medium bowl, mix together tomatoes, olive oil, oregano, chives, garlic and salt and pepper. Pour this mixture over chicken. Bake uncovered for 35 min. Serve with rice pilaf. Very easy and elegant!

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