Name: Dr. Marisa's Pine Nut/Herb Baked Chicken with Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: [Tomatoes and Herbs]; 6 cups cherry or grape tomatoes cut in half (can use any color – mixing colors looks nice); 1/4 cup white wine; Handful of parsley (roughly chopped); 6 large or 12 small basil leaves (roughly chopped); Extra virgin olive oil to drizzle; *Reserve ingredients 3-5 until the end before serving; [Pine Nut Herb Topping]; 8 garlic cloves; 1 cup pine nuts; Palm full of fresh oregano; 1 large sprig thyme (leaves only – discard the stems); 1/4 cup Pecorino Romano sheep or cow cheese (if buying whole, use about 1′” by 1″ piece); 1/4 teaspoons red hot pepper flakes (optional); 3 tablespoons cooking oil (such as coconut or extra virgin olive oil); 8-10 chicken thighs pounded thin, then lightly seasoned with salt, peppe, and cumin

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This base of olive and vinegar can be made into other dressings by simply adding your favorite flavors such as extra honey, cayenne pepper, etc.

Author: Marisa Bosler, Bosler Nutrition

Ingredients

Scale

6 parts Extra Virgin Olive Oil
1 part water
Pint Jar (or any size container).
Use appropriate portions with this amount of olive oil to vinegar. Add salt and pepper to taste.
Fresh or dried herbs (optional)
1 teaspoon raw honey
1 wedge fresh squeezed lemon
Peeled garlic clove

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Instructions

Blend in a high-speed blender like the Ninja, Blendtec or Vitamix until combined.

Find it online: https://www.weaversorchard.com/cooking-with-herbs/