Roast Chicken And Balsamic Mushrooms

• 1 lb Portobello mushrooms
• 2 cloves garlic, thinly sliced
• 7 oz button mushrooms
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 4 None small boneless chicken breasts, skin-on
• 2 tsp fresh rosemary leaves, chopped
• 1 lb cherry tomatoes
• 4.25 oz goat cheese
• None None crusty bread, to serve (optional)

1. Preheat oven to 350u0b0F. Line a large roasting pan with parchment paper.
2. Place Portobello mushrooms, stalk-sides up, in prepared pan. Make 4 small, evenly spaced slits in each mushroom and stuff with garlic slices. Add button mushrooms to pan.
3. Whisk together 2 tbsp olive oil, vinegar and honey then drizzle over mushrooms.
4. Arrange chicken in pan, brush skin with 1/2 tbsp oil then sprinkle with rosemary. Season. Roast for 20 mins. Add tomatoes and brush with remaining oil. Roast for another 5-10 mins, until mushrooms are tender and chicken is cooked through.
5. Crumble goat cheese over top. Serve chicken, tomatoes and mushrooms with crusty bread, if desired.

mushrooms, garlic, button mushrooms, olive oil, balsamic vinegar, honey, chicken breasts, rosemary, tomatoes, goat cheese, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25311 (may not work)