Grilled Herb Chicken with Roma Tomato Sauce

recipe
Red wine and balsamic vinegar dress up a simple sauce of tomatoes, onion, and garlic. Serve over multigrain pasta.

Yield:

4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Prepare grill.

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.

Maureen Callahan,

Cooking Light

April 2007
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