- Heat a ridged cast-iron griddle over a high heat until smoking hot, then lower the heat to medium. Brush the chicken breasts with one tablespoon of the olive oil and season on both sides with sea salt and pepper.
- Put skin-side down onto the griddle and cook for about six minutes until the skin is richly golden, then turn over and cook for another six-eight minutes until cooked through.
- Meanwhile, cut the tomatoes across into slices and overlap them over the centre of four serving plates. Sprinkle with the sliced shallots, chopped garlic, capers, vinegar, the remaining oil, chopped marjoram and some salt and pepper.
- Lift the chicken breasts onto a board and cut them on the diagonal into chunky slices. Lift on top of the tomatoes, drizzle with a little more oil, scatter with the remaining leaves and serve.
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Recipes from Isle of Wight tomatoes
This dish is rich in vitamin C, B6 and B12 and one serving counts as two of your 5-a-day
4 boneless chicken breasts, skin on 12 Kumatoes or tomatoes (approx. 500g) 2 banana shallots, cut across into thin slices 1 fat garlic clove, very finely chopped 4 tsp capers 4 tsp cabernet sauvignon (red wine) vinegar 4 tbsp extra virgin olive oil, plus extra for drizzling The leaves from 3-4 sprigs marjoram, chopped, plus a few small leaves to garnish Sea salt flakes and freshly ground black pepper
Time: 15 mins Serves: 4 Nutrition: 350 kcals, 38g protein, 3.5g sat fat, 5.5g carbs (of which sugars 5g), 2.5g fibre, 0.6g salt