2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

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Add the rosemary and lemon zest and finely chop everything together. Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste.