Savor some tomatoes, made sweeter by roasting, with your chicken. The tangy balsamic glaze makes both even better!
—KAREN GEHRIG CONCORD, NC
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 tablespoons honey
2 tablespoons olive oil, divided
2 cups grape tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze
1. Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add the tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened.
2. Pound chicken breasts with a meat mallet to 1/2-in. 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 the 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 the heat to medium; simmer 10-12 minutes or until thickened to a glaze consistency.
Makes: about 2 tablespoons.
Per 1 chicken breast half with 1/2 cup tomatoes and 1 1/2 teaspoons glaze: 306 cal., 11g fat (2g sat. fat), 94mg chol., 384mg sod., 16g carb. (14g sugars, 1g fiber), 35g pro.
Diabetic Exchanges: 5 lean meat, 1 1/2 fat, 1 starch.