- 1 (8-ounce) jar oil-packed sun-dried tomato halves
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon balsamic vinegar
- calories 254
- caloriesfromfat 29 %
- fat 8.2 g
- satfat 1.4 g
- monofat 4.9 g
- polyfat 1.1 g
- protein 40.4 g
- carbohydrate 2.3 g
- fiber 0.6 g
- cholesterol 99 mg
- iron 1.7 mg
- sodium 387 mg
- calcium 29 mg
How to Make It
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.