Chicken Breast With Oven-Dried Tomatoes

Course : Chicken
Serves: 6
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1 cup red cherry tomatoes -- halved
1 cup yellow cherry tomatoes -- halved
4 medium plum tomatoes -- sliced 1/4 inch thick
1 large tomato -- sliced 1/4 inch thick
1/4 cup extra-virgin olive oil -- divided
1 teaspoon sugar
6 medium chicken breasts
1/2 cup white wine
1 medium vidalia or other sweet onion -- thinly sliced
1 teaspoon salt and pepper
3 cloves garlic chopped
2 tablespoons fresh basil -- chopped
2 tablespoons fresh oregano -- chopped

Preparation / Directions:

Preheat oven to 250 degrees. Lay out tomatoes in flat baking pan. Brush with just enough olive oil to make them glisten. Sprinkle sugar over all. Bake for 1 to 2 hours. After 1 hour of cooking, taste tomatoes often; remove from oven when you like flavor. Increase oven temperature to 325 degrees. Place chicken breasts in large baking dish. Combine baked tomatoes with remaining olive oil, wine, onion, salt and pepper to taste, garlic, basil and oregano. Spread on chicken breasts. Bake for 45 minutes, or until tender.

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