Preheat the oven to 200°C. Put 2 chicken breasts, in a bowl. Add 14 trimmed sticks of asparagus, 12 halved cherry tomatoes and the leaves from 1 sprigs of fresh rosemary plus 2 whole sprigs of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veggies into a tinfoil tray and place the chicken and rosemary sprigs on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes.
Serve drizzled with balsamic vinegar.