Bake in a 220°C/200°C fan/425°F/gas mark 7 oven for 20 minutes, then add 14oz (400g) cherry tomatoes to the pan, drizzling 2 tbsp olive oil and 1 tbsp balsamic vinegar over the top. Return to the oven for a further 10 minutes, until the chicken is cooked through. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

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