Balsamic Chicken With Roasted Tomatoes
- 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)
- Preheat oven to 450u0b0.
- Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450u0b0 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.
grape tomatoes, honey, olive oil, salt, skinless, freshly ground black pepper, cooking spray, salad spritzer
Taken from www.myrecipes.com/recipe/balsamic-chicken-with-roasted-tomatoes (may not work)