Grilled Herb Chicken with Roma Tomato Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 27g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 70mg
  • Iron: 1.5mg
  • Sodium: 652mg
  • Calcium: 36mg

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

  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.
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