• Preheat oven to 450°F/230ºC.

Prepare the chicken

• Lay your chicken breasts flat on a chopping board.

  2 large chicken breasts

  
  
  
  
• Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two fillets. Repeat with the second chicken breast. Use a meat mallet to flatten the fillets to equal thickness. (Note 3)
• Combine the chicken marinade spices together in a bowl. Then add the chicken fillets and turn to fully coat in the marinade.

  1 tablespoon olive oil

  1 tablespoon brown sugar

  1 teaspoon paprika

  1 teaspoon herbes de Provence

  ½ teaspoon garlic powder

  ½ teaspoon salt

  ½ teaspoon pepper

  
  
  
  

To cook

• Combine the whole cherry tomatoes, olive oil, herbes de Provence, sugar and salt in a large bowl. Toss to ensure everything is well mixed.

  3 cups cherry tomatoes

  3 tablespoons olive oil

  2 tablespoons herbes de Provence

  1 teaspoon brown sugar

  1 teaspoon salt

  
  
  
  
• Line a baking dish with greaseproof paper and arrange the chicken fillets in a single layer. Tip the tomatoes around the chicken.
• Bake for 12-14 minutes until the chicken is cooked through and the tomatoes have started to blacken and release their juices. (If using an air fryer cook for 8-10 minutes)
• Serve the chicken breasts drizzled with all of the tomato juices and chopped parsley.

  2 tablespoons flat-leaf parsley leaves

  parmesan