The juices escaping from the roasting tomatoes combine with the honey and olive oil to make a syrupy glaze to coat the tomatoes and the chicken.
Prep: 5 minutes; Cook: 12 minutes
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)
Ingredients
1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
Balsamic vinaigrette salad spritzer (such as Wish-Bone) (I used Light Balsamic Vinagrette dressing and brushed a light coating on the chicken rather than spritzing)
Preparation
1. Preheat oven to 450°.
2. 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.
3. 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.
4. 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.
Nutritional Information
Calories: 238 (16% from fat)
Fat: 4g (sat 0.8g,mono 1.8g,poly 0.8g)
Protein: 40g
Carbohydrate: 7.7g
Fiber: 1g
Cholesterol: 99mg
Iron: 1.5mg
Sodium: 31mg
Calcium: 28mg
Cooking Light Fresh Food Fast, Oxmoor House, APRIL 2009
No comments:
Post a Comment