Ingredients
2 tbsp raw bush honey
2 tbsp rice bran oil, divided
12 grape tomatoes
4 boneless skinless chicken breast halves, 170 g each
1 tsp SIDS SALT & PEPPER
2 tbsp SIDS BOYSENBERRY VINEGAR glaze
Directions
Preheat oven to 200°C. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 23x33 cm baking pan. Bake 5-7 minutes until softened.
Pound chicken breasts with a meat mallet to 6 mm thickness then sprinkle with SIDS SALT & PEPPER. In a large frypan, heat remaining oil to medium. Add chicken then cook 5-6 minutes on each side until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
