2 lbs. mixed-size cherry tomatoes, on the vine if desired (about 4 pints)
4 large garlic cloves, crushed
1/4 c. plus 1 tbsp. extra virgin olive oil
1/4 tsp. crushed red pepper
Kosher salt and black pepper
1 1/2 lb. chicken breast cutlets (about 1/3″ thick)
1 1/2 tbsp. chopped tarragon
- Heat oven to 500°F. Heat grill on medium-high. Cut about 1 cup of largest tomatoes in half. On rimmed baking sheet, toss all tomatoes with garlic, 1/4 cup olive oil, red pepper and 3/4 teaspoon salt.
- Roast on upper oven rack, stirring halfway through, until tomatoes burst and soften and some are beginning to char, about 20 minutes. (If most juices have evaporated, stir in 1 to 2 tablespoons water to create more sauce.)
- Meanwhile, coat chicken cutlets with remaining tablespoon olive oil and season with 1/4 teaspoon each salt and black pepper. Grill until lightly charred and just cooked through, 2 to 3 minutes per side.
- Gently toss tomatoes with chopped tarragon. Spoon tomatoes and juices on top of chicken.