Oven Roasted Veggies with Chicken in Masala Wine Reduction

This really turned out well. The sweet grape tomatoes roasted perfectly match so well with the Masala wine reduction. This is so simple to prepare and takes virtually no prep time. Instructions for two servings:

In a 9×9 roasting pan combine
6 new potatoes halved
8 baby zucchini squash
1 cup of whole grape or cherry tomatoes

Drizzle with a very good quality extra virgin Olive Oil. I used a really nice oil from California and the Corto Olive ranch. Salt and pepper to taste with sea salt and freshly cracked pepper. ALWAYS AVOID MASS PRODUCED FINE SALT AND POWDERED PEPPER!!! You want flavor, right?

Roast for 45 minutes at 350 stirring the vegetables about every 15 minutes.

Salt and pepper a couple of organic chicken breast halves and saute over medium flame in a small amount of olive oil (about 1T) until cooked through and lightly browned on both sides. Remove from flame and plate the chicken.

Plate the potatoes and zucchini and move the tomatoes and any remaining juice and olive oil into your saute pan from the chicken. Turn heat to high and pour in 1/4 cup of Masala Wine. Reduce the wine and tomatoes until the wine will no flame and is slightly thickened.

Spoon the reduction and tomatoes over the chicken breast and smash the lot into your gullet!

Tags: Baby Zucchini, Chicken Breast, Corto Olive Oil, Masala Wine, New Potatoes