BALSAMIC CHICKEN WITH ROASTED TOMATOES
2 tablespoons honey
2 tablespoons olive oil, divided
2 cups grape tomatoes
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze (see recipe below)
Preheat oven to 400 degrees. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15-by-10-by-1-inch baking pan. Bake 5-7 minutes or until softened.
Pound chicken breasts with a meat mallet to 1/2-inch thickness; sprinkle with salt and pepper.
In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
Note: To make your own balsamic glaze, bring 1/2 cup balsamic vinegar to a boil in a small saucepan. Reduce heat to medium; simmer 10-12 minutes, or until thickened to a glaze consistency. Yield: about 2 tablespoons.
Yield: 4 servings, each 1 chicken breast half with 1/2 cup tomatoes and 1 1/2 teaspoons glaze has 306 calories, 11 grams fat, 94 mg cholesterol, 384 mg sodium, 16 grams carbohydrates, 4 grams sugar, 1 gram fiber, 35 grams protein. Diabetic exchanges: 1 starch, 5 lean meat 1 fat.
Simple & Delicious August/September 2014