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Grilled Herb Chicken with Roma Tomato Sauce

Yield 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)
Red wine and balsamic vinegar dress up a simple sauce of tomatoes, onion, and garlic. Serve over multigrain pasta.

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 1/4 cups chopped seeded plum tomato (about 1 pound)
  • 1/2 cup dry red wine
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh thyme
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Nutrition Information

  • calories 200
  • caloriesfromfat 30 %
  • fat 6.7 g
  • satfat 1.4 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 27 g
  • carbohydrate 7.1 g
  • fiber 1.7 g
  • cholesterol 70 mg
  • iron 1.5 mg
  • sodium 652 mg
  • calcium 36 mg

How to Make It

  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in tomato, wine, vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Remove from heat; stir in 1 tablespoon basil.

  2. Prepare grill.

  3. Combine thyme, remaining 1 tablespoon basil, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Coat chicken with cooking spray; sprinkle with thyme mixture. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with tomato mixture.