This meal couldn't have been easier to prepare. It was quick (which for me is a huge plus, especially on a week night), but it was a definite pleaser! The tomatoes had a wonderful sweetness that complimented the savory, moist chicken, and I plan on integrating them into a future meal.
- 1 pint grape or cherry tomatoes
- 1 tablespoon honey
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, sliced
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. Place the chicken breasts in a deep-set plate, such as a pie plate. Pour the balsamic vinegar over the chicken, then add the garlic, salt and pepper. Let this marinate for at least an hour, covered.
Preheat the oven to 450°. Combine the honey, olive oil and tomatoes in a small bowl; mix until the tomatoes are well coated. Place tomato mixture on a foil-lined baking sheet. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle. Transfer the tomatoes to a bowl, along with the juices. Stir 1/4 teaspoon salt over the tomatoes.
Cook the chicken breasts on a George Foreman grill. If you don't have a GF grill, you can cook it on the stove. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Serve the chicken with a portion of the tomatoes, and enjoy!
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