Balsamic Chicken with Roasted Tomatoes

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.

Preparation Time: 5 minutes minutes
Cooking Time: 12 minutes minutes

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)

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)

Calories 238 (16% from fat); Fat 4g (sat 0.8g,mono 1.8g,poly 0.8g); Iron 1.5mg; Cholesterol 99mg; Calcium 28mg; Carbohydrate 7.7g; Sodium 431mg; Protein 40g; Fiber 1g

Cooking Light Fresh Food Fast Oxmoor House, APRIL 2009