Balsamic Chicken with Roasted Tomatoes

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 Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 16%
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 40g
  • Carbohydrate: 7.7g
  • Fiber: 1g
  • Cholesterol: 99mg
  • Iron: 1.5mg
  • Sodium: 431mg
  • Calcium: 28mg

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. 1. Preheat oven to 450°.
  2. 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. 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. 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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