Balsamic Chicken with Roasted Tomatoes

recipe
The juices escaping from the roasting tomatoes combine with the honey and olive oil to make a syrupy glaze that coats the chicken.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional 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

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)

Preparation

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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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