Chicken with Fresh Herbs served with Roasted Tomato, Brie and Arugula Salad

It is officially football season starting tonight with a special Thursday night football game.....WOW what luck!  Guess I won't ask Dave to grill......there might not be 100% concentration on the grill.  I saw this yummy recipe for the roasted tomato salad (on Tasting Table.com) and decided to pair it with a simple broiled chicken recipe that is easy to prepare and quite tasty.  Unfortunately the roasting of the tomatoes takes an hour, so this isn't a quick dinner, but you could easily serve the chicken with sauteed vegetables and a green salad and it would be quite quick.

Chicken with Fresh Herbs, serves 2, Total time:  25 mins

1/4 cup chopped assorted fresh herbs (i.e. Italian parsley, oregano, tarragon)
3 tbsp olive oil
2 1/2 tbsp Sherry wine vinegar
1 1/2 tsp Dijon mustard
1/2 tsp salt
2 boneless chicken breast halves with skin (I used skinless)

Whisk first 5 ingredients in large bowl.  Add chicken; turn to coat.

Preheat broiler.  Arrange chicken, skin side down, on large rimmed baking sheet.  Pour marinade over; broil 4 minutes.  Turn chicken.  Broil until cooked through and skin is browned, about 6 minutes (note, my chicken took more like 20 mins to cook, therefore I have adjusted the total time from 15 to 25 mins).

Roasted Tomato, Brie and Arugula Salad, serves 2, Total time:  1 hour 5 mins

3/4 # Roma tomatoes, cored, seeded and quartered
2 tbsp extra-virgin olive oil
1/2 tsp kosher salt
Freshly ground black pepper to taste
1 tbsp chopped tarragon leaves, divided
2 1/2 oz. baby arugula
2 oz. Brie cheese, rind removed and cheese cut into 1/2 inch cubes
2 tbsp Sherry vinegar

Preheat the oven to 375.  In a large mixing bowl, combine the tomatoes with the olive oil, salt, pepper and 1/2 tbsp of the tarragon.  Stir until the tomato quarters are coated with the oil and arrange on a rimmed baking sheet.  Roast the tomatoes for 1 hour, until they're shriveled and the pan juices have caramelized.

Arrange the arugula in a large serving bowl and top with the Brie. Spoon the roasted tomatoes (and any accumulated juices) over the top of the greens, then drizzle with vinegar and sprinkle with remaining 1/2 tbsp tarragon.  Toss gently and serve.

Bottom Line:  Loved this salad!  Nice combination with the chicken, but would also do well with fish or beef. I wasn't sure if the tomatoes should be hot and mine were more like room temperature by the time the chicken finished cooking.  I think this is the perfect temperature as you don't really want to wilt the arugula and melt the cheese.