Oven Roasted Tomatoes and Chicken

1 large can of peeled whole tomatoes, halved

olive oil, salt, and pepper

6 garlic cloves, crushed

2 skinless boneless chicken breasts

1/4 cup all-purpose flour

1/4 teaspoon dried thyme 

1/4 teaspoon dried basil

1 cup dry white wine

1 tablespoon of tomato paste

3/4 cup chicken stock, low sodium

1 cup kalamata olives, sliced lengthwise

4 basil leaves, chopped into small strips

Preheat your oven to 375 degrees.  Put the tomatoes (halved) on a baking sheet and drizzle with olive oil.  Sprinkle salt and pepper over them, flop about 2/3 of your garlic on top, and then shake the pan to mix it all up.  Roast, turning once or twice, for about 30 minutes until their color has deepened.  When there is about 10 minutes left to your tomatoes, prep the chicken breasts.  Pat the chicken dry.  Sprinkle with a mixture of the flour, salt, pepper, thyme and dried basil.  Cook the chicken in a saute pan for about 3-4 minutes per side, until browned and cooked through.  Remove from pan and put on your plates.  Cook the remaining garlic until fragrant and then add the wine and tomato paste.  Bring to a boil.  Lower heat and add the chicken stock, finished roasted tomatoes, and olives.  Keep at a simmer until the sauce has thickened slightly.  Pour over chicken and sprinkle with basil.  Serve with egg noodles and steamed spinach.

Enjoy!