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Balsamic Chicken with Roasted  Grape Tomatoes

     Makes 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)
     Prep Time: 5 minutes
     Total Time: 12 minutes
     Ease of Preparation: Easy

    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)

1. Preheat oven to 450°.

2. 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.

3. 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.

4. 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.

Nutritional Notes: per serving: calories 238; fat 4g (sat 0.8g, mono 1.8g, poly 0.8g); iron 1.5mg; cholesterol 99mg; calcium 28mg; carbohydrate 7.7g; sodium 431mg; protein 40g; fiber 1g