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

Maureen Callahan
Recipe by Cooking Light April 2007

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

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Directions

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  • 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.

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  • 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.

Nutrition Facts

200 calories; calories from fat 30%; fat 6.7g; saturated fat 1.4g; mono fat 3.8g; poly fat 1.1g; protein 27g; carbohydrates 7.1g; fiber 1.7g; cholesterol 70mg; iron 1.5mg; sodium 652mg; calcium 36mg.
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