Walnut Crusted Chicken Breast with Tomato Cherry Sauce

Combine all marinade ingredients in a small bowl, whisk to dissolve the salt. In a plastic gallon bag, mix marinade and chicken. Seal and mix together thoroughly. Allow to marinate for at least 3 hours or overnight.

Mix crust ingredients together and place in a shallow dish. Shake off excess marinade and coat with crust. Press down to adhere as much as possible. Place on a parchment-lined baking sheet and allow to rest for 20 minutes.

Heat oven to 400F. Preheat 1 teaspoon olive oil in a medium/large cast-iron over medium-high heat. Add chicken, reduce to medium-low, and sear for two minutes on each side. Place in oven for 5-7 minutes, depending on size, until internal registers 165F. Remove from cast iron and allow to cool on a wire rack.

Heat olive oil in a medium saucepan over medium heat, add red onions/ pinch of salt, and saute until golden brown, 3-4 minutes. Add tomatoes and cherries with a pinch of salt/pepper, cook for 2 minutes. Add vinegar, cook for one minute. Add salt and pepper, simmer on low for 10 minutes until most liquid is gone. Add the butter and toss the pan to emulsify thoroughly. Remove from heat and add basil once cooled.

Reheat chicken if needed and cook green beans as desired. Plate with chicken and garnish with sauce.