4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)
1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Balsamic vinaigrette salad spritzer (such as Wish-Bone)
How to Make It
Preheat oven to 450°.
Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.
I love this recipe. I was so surprised at how fast it was to make. The key is to make sure you get the chicken pounded down thin. If you don't, it won't be as quick to cook & you may have to finish it in the oven. The flavor absolutely blew me away. I will double the tomatoes next time because they were THAT good! Such a healthy meal, especially if you opt for a fat free dressing. I highly recommend this.
I just tried this last night and thought it was really good although I adjusted a little...
I marinated the chicken in balsamic vinaigrette salad dressing and some dried oregano for about an hour in the fridge. I took bits and pieces from some of the other reviews, like using a aluminum foil bowl on a baking sheet for the tomatoes... That worked nicely!
Also, I cooked the chicken in a bit of olive oil and some juice from one of those jars of minced garlic... Fair warning the mixture of these oils pops a bit in the pan and can burn easily. When I added the tomatoes to the pan, the mixture of the sauce an the pan drippings made a delicious sauce.
I added a little bit of fresh rosemary and garlic on top of the tomatoes and let the chicken marinate for about an hour in a balsamic dressing (also added rosemary to this). Both of these tweaks worked to the dish's advantage! The tomatoes were so scrumptious, and they perfectly balanced the tartness of the balsamic marinated chicken. This was an amazing recipe-- especially for the amount of effort it took to manifest.
This was a good recipe but I had to tweak it a bit the second time I made it. I marinaded the chicken in a little balsamic vinegar and fresh chopped oregano before cooking. It needed something to balance the sweetness in the tomato mixture so I also added a little feta cheese on top before serving and it was delicious.
I just made this for dinner and loved it. My husband is not a fan of tomatoes, so he ate just the chicken and he liked it a lot. I poured 1 tsp. of balsamic vinegar straight over my chicken once it was done cooking and then topped it with the tomatoes and sauce right into the sauce pan. The chicken was cooked perfectly and the simpleness blows me away with how good it was!
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.