Chicken with Cherry Tomato Sauce

Recipe from

Cooking Light

Nutritional Information

Calories 268
Fat 9.1 g
Satfat 1.5 g
Sodium 442 mg


4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
5 garlic cloves, coarsely chopped
1 pint cherry tomatoes
1/3 cup fat-free, lower-sodium chicken broth
Garnish: 1/4 cup small basil leaves


Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.


Julianna Grimes,

Cooking Light

January 2011
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