I feel like I keep harping on this subject – but I swear, this has been the worst summer in the 15 years I have lived in Seattle.  We are back into red right now though with temperatures reaching into the high 70s, and you can hear the cheering from miles away – but unfortunately it came a little late this year, and it doesn’t look like we are going to have many cherry tomatoes to enjoy.  My husband always planted a variety – some cherries, some big mamas, and some in between – but we always loved the cherries the best.  Finally a couple of years ago – he made a big decision…the garden would only have cherry tomatoes.  Why not grow just the good stuff?  I thought we would be missing out – that I wouldn’t be able to enjoy that wonderful tomato sauce, or make salsa – but I was surprised.  I could do all that with the cherry tomatoes, and they actually made everything taste sweeter and better!

I saw this recipe in Bon Appetit, and it sat in my pantry for quite a while waiting for the cherry tomatoes to turn ripe, when I finally couldn’t stand it any longer.  I had to go to the market and actually pay for them.  At least I was able to find them at the farmer’s market, where they looked reasonably fresh – although they were probably driven in from eastern Washington.  Needless to say, this chicken dish was amazing.  So sweet and delicious – the tender pieces of chicken took on that wonderful flavor, and it was just a party in my mouth.  Even the kids liked the chicken, although I had to remove the tomatoes – but no problem at all, that meant more for me.  I served this with some rice, and just scooped the leftover tomatoes on top of the rice – they were ridiculous.  So if you live in a place that had a hot summer – and you are wondering what to do with all those cherry tomatoes – look no further…here is the recipe for you…enjoy!!!

Preparation

Mash butter, garlic, marjoram, and paprika in a small bowl to  blend. Season marjoram butter to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a medium heavy skillet  over medium heat. Season chicken with salt and pepper. Add chicken to skillet,  cover, and cook until no longer pink in center, about 5 minutes per side.  Transfer chicken to a plate. Tent chicken with foil to keep  warm.

Increase heat to high. Add tomatoes to skillet and cook,  stirring occasionally, until they begin to char and burst, about 5 minutes. Add  remaining marjoram butter to skillet. Crush tomatoes slightly to release juices;  stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce  over chicken. Garnish with parsley.

For a printer-friendly version of this recipe, please click here:  Chicken Breasts with Tomato