Broiled Pesto Chicken with Cherry Tomatoes

• 1 pint cherry tomatoes
• 1/4 cup prepared pesto sauce, preferably fresh from your supermarkets refrigerator case
• Salt and freshly ground black pepper to taste
• 4 boneless skinless chicken breast halves

1. Preheat the oven to 450F.
2. Lightly coat a baking pan with non-stick cooking spray.
3. In a bowl, toss the cherry tomatoes with 1 tablespoon of the pesto and season with salt and pepper.
4. Coat the chicken breasts with the remaining 3 tablespoons pesto and season with additional salt, if desired.
5. Arrange the chicken in the prepared baking pan.
6. Bake for 10 minutes.
7. Add the tomatoes and bake for 10 more minutes, or until the juices run clear when the chicken is pricked with a fork.
8. Pestos vary in their salt content, so take a little taste of the pesto before it goes on the chicken and season accordingly.

tomatoes, pesto sauce, salt, chicken

Taken from www.epicurious.com/recipes/food/views/broiled-pesto-chicken-with-cherry-tomatoes-378576 (may not work)