Chicken and Tomatoes

Friday, September 9, 2011

Here's a simple summer chicken recipe that makes the most of fresh tomatoes and basil, and a generous dose of garlic. I like to use the punnets of mini heirloom tomatoes or at least a mix of red and yellow cherry or grape tomatoes.

Prep Time: 10?minutes

Cook Time: 12?minutes

Total Time: 22?minutes


  • 4 5-ounce boneless, skinless chicken breasts, pounded to an even thickness
  • 1 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 2 garlic cloves, minced
  • 1 ounce basil, slivered
  • 8 ounces cherry tomatoes


Preheat broiler and spray pan briefly with nonstick cooking spray

Place chicken breasts on broiler pan.

Whisk oil, vinegar and garlic together

Brush half of vinaigrette on to chicken breasts, and sprinkle half the slivered basil on top of chicken.

Broil 5-6 minutes, then turn over. Brush second side with remaining vinaigrette and sprinkle remaining basil.

Add tomatoes to broiler pan, surrounding chicken.

Broil for 5-6 minutes, until chicken is cooked through.

Per serving: Calories 198, Calories from Fat 48, Total Fat 5.4g (sat 1g), Cholesterol 82mg, Sodium 98mg, Carbohydrate 4g, Fiber 1.1g, Protein 33.5g

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