Oven-baked chicken breast with polenta and cherry tomatoes

Ingredients:

• 1 package weighing 450 g of prepared polenta, cut into 1 cm thick circles.
• 5 tbsp extra-virgin olive oil + extra for serving
• 2 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• 0.5 cup grated Parmesan + extra for serving
• 6 cloves of garlic
• 2 cups cherry tomatoes on the vine

Preparation:

1. Preheat oven to 200°C. Spray a baking dish with cooking spray.
2. Place about 5 polenta slices in an even layer on the bottom of a baking dish. Season with salt and pepper and drizzle with 1 tablespoon of olive oil.
3. Place the chicken breasts on top of the polenta slices. Season with salt and pepper. Sprinkle each serving with Italian seasoning and Parmesan cheese. Arrange the garlic cloves and tomatoes around the chicken. Season with salt and pepper. Drizzle with the remaining 4 tablespoons of olive oil.
4. Bake until the internal temperature of the chicken reaches 165°F (74°C), about 30 minutes. Sprinkle with Parmesan cheese and drizzle with olive oil to taste.