This was inspired by a recipe from one of Bobby Flay’s shows! He’s got some great recipes, and it only took a second to figure out how to make it gluten-free. Whereas his was a breakfast dish, I made mine for dinner!
1 cup yellow baby tomatoes – quartered
1 shallot – chopped
1 to 2 cloves garlic – chopped
2 chives – chopped
2 tbs sugar
splash of white balsamic vinegar
2 tbs freshly chopped parsley
1 tbs mustard seeds
2 chicken breasts
salt and pepper to taste
Salt and pepper your chicken breasts and bake in the over for 20 to 30 minutes, or until full cooked, at 350 degrees.
As chicken bakes, in a large skillet, heat enough olive oil to barely coat the bottom of the pan. Add the mustard seeds and cook until they being to pop. Toss in the tomatoes, chives, garlic and shallot, and cook until the tomatoes begin to soften. Add the sugar and parsley, and allow to cook for another 3 or 4 minutes. Add the parsley and balsamic vinegar. Set aside.
In a large skillet or small sauce pan, boil about 1 cup and a half of water. Crack 1 egg into a ramekin or small bowl and slide gently into the boiling water. Do the same for the second egg. Allow to cook for 2 to 3 minutes then remove with a slotted spoon. Place on a paper towel to drain.
To plate, place the chicken first with the poached egg on top, then add the tomato mixture. It’s delicious with a zinfandel!