Balsamic Chicken-Tomato Bake

My Mom gave me some cherry tomatoes that she grew and, having had them recently when I ate some over at her place, I knew that they were so sweet that they taste like candy. So I was trying to figure out what to do with them. And I decided that they would be really good roasted with some balsamic. I didn't really have a recipe for this. I just sort of threw this together, after being inspired by a few recipes I found online. I made it with chicken, but I think next time it might be good without chicken, and then mix in some wine and cream and reduce it down a little, and serve it over pasta. Mmmmm!

Balsamic Chicken-Tomato Bake

I chopped up a tiny little yellow pepper that I grew out back in a pot.






I tossed in the cherry tomatoes whole.







I included some chopped shallots. (I LOVE shallots!)







I chopped up a couple of plum tomatoes, quartered some mushrooms and chopped a green pepper. Everything was tossed into a baking dish, and drizzled with olive oil and balsamic vinegar.







Then I tossed in sliced chicken, and dredged it through the balsamic and oil vegetable mixture to coat it with oil and vinegar. Settle chicken down in the veggie mixture, and season everything with salt and pepper and minced rosemary. (Next time I will chop the rosemary more finely and use less. It was a little too much.) Then I drizzled a little honey over the chicken.



I popped the whole dish in a 450 degree oven for about 40 minutes, stopping to stir it once or twice.





And out it came all steamy hot and flavorful!