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Balsamic Chicken with Roasted Tomatoes

Prep time 5 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)
The juices escaping from the roasting tomatoes combine with the honey and olive oil to make a syrupy glaze that coats the chicken.

Ingredients

  • 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
  • Cooking spray
  • Balsamic vinaigrette salad spritzer (such as Wish-Bone)

Nutrition Information

  • calories 238
  • caloriesfromfat 16 %
  • fat 4 g
  • satfat 0.8 g
  • monofat 1.8 g
  • polyfat 0.8 g
  • protein 40 g
  • carbohydrate 7.7 g
  • fiber 1 g
  • cholesterol 99 mg
  • iron 1.5 mg
  • sodium 431 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. 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.

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