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1
Preheat the oven to 200C (400F), Gas mark 6.
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2
Place the tomatoes on a baking tray (if they are cut in half, place them cut side up), drizzle with olive oil and season with salt and pepper.
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3
Cook in the oven for about 10 minutes or until the skin is a little blistered and the flesh soft on the inside.
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4
Take out of the oven and keep warm until serving they will sit happily for up to half an hour in the oven with the heat turned off.
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5
Place a cast-iron griddle pan or a frying pan on a high heat and allow it to get quite hot it should be just smoking.
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6
Rub the chicken breasts with the olive oil, and season with salt and pepper.
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7
Place the chicken in the pan skin side down and cook for 4 - 5 minutes or until the one side is a deep golden colour or has good scorch marks (if using the griddle pan).
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8
Turn the chicken over and reduce the heat, continuing to cook for 8 - 12 minutes or until the chicken is cooked through (it should be opaque in the middle).
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9
Meanwhile, make the aioli.
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10
Place the garlic, marjoram, egg yolks, lemon juice and mustard in a bowl.
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11
Place the oils together in a jug and pour into the egg yolks very gradually in a very thin stream while whisking constantly.
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12
Continue to add the oils, whisking all the time until all the oil has been added and the aioli is thick.
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13
Transfer the chicken to a warm serving dish and keep warm.
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14
Deglaze the pan by placing the roasting tray on a medium heat and pouring in the stock (or water) and using a whisk to dissolve the delicious juices stuck to the tray.
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15
Bring up to the boil, then pour into a jug and allow to sit for a minute for the tart to float up to the top.
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16
Spoon off the fat.
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17
Reheat the liquid if it has cooled down completely, pour into the aioli gradually, whisking constantly.
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18
To serve, place the chicken breasts, whole or sliced, on warmed plates, spoon some sauce over the top or around the edge and place a portion of cherry tomatoes on the side.
