Step 1

Preheat oven to 450°F/230ºC.

Step 2

Lay your chicken breasts flat on a chopping board.

Step 3

Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two fillets. Repeat with the second chicken breast.

Step 4

Lay the chicken flat on a plate, cover and refrigerate until needed.

Step 5

Combine the whole cherry tomatoes, olive oil, herbes de Provence, sugar and salt in a large bowl. Toss to ensure everything is well mixed.

Step 6

Season the chicken fillets with salt and pepper.

Step 7

Line a baking sheet with greaseproof paper and arrange the chicken fillets in a single layer.

Step 8

Tip the tomatoes into a shallow roasting dish.

Step 9

Bake for both dishes 15 minutes until the chicken is cooked through and the tomatoes have started to blacken and release their juices.

Step 10

Serve the chicken breasts drizzled with all of the juices and chopped parsley.