Recipes

Recipe: CHICKEN WEEK: BALSAMIC CHICKEN WITH ROASTED TOMATOES

Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. This week, we'll share some new ideas for how to prepare it. Don't be a chicken. Try them out. This one comes from Cooking Light magazine.

INGREDIENTS

1 pint grape tomatoes

1 tablespoon honey

1 1/2 teaspoons olive oil

1/2 teaspoon salt, divided

4 (6-oz.) skinless, boneless chicken breast halves

1/2 teaspoon freshly ground black pepper

Cooking spray

Balsamic vinaigrette salad spritzer (such as Wish-Bone)

DIRECTIONS

Preheat oven to 450 degrees.

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.

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