Sunday, January 24, 2010

Roasted Tomatoes and Chicken with Kenzoil

Note: Thanks to Kenzoil for sending me this EVOO with spices. Easy to make, but very tasted.

- 3 ounces chicken
- 1 tablespoon kenzoil
- tomato
- basil

Directions: Cut tomato in slices. Top with sea salt. Roast in oven at 400 for about 40 minutes. Remove and place on plate. Cook chicken in skillet and place next to tomato. Top with kenzoil olive oil and basil.