Rating: 3.5 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

The juices escaping from the roasting tomatoes combine with the honey and olive oil to make a syrupy glaze that coats the chicken.

Recipe by Oxmoor House April 2009

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Recipe Summary

prep:
5 mins
cook:
12 mins
total:
17 mins
Yield:
4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

238 calories; calories from fat 16%; fat 4g; saturated fat 0.8g; mono fat 1.8g; poly fat 0.8g; protein 40g; carbohydrates 7.7g; fiber 1g; cholesterol 99mg; iron 1.5mg; sodium 431mg; calcium 28mg.
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