Balsamic Chicken With Roasted Tomatoes and Garlic-Roasted Potatoes

balsamic chicken

I love Cooking Light recipes! They are always so easy and healthy and use basic ingredients. Made this for dinner just because it sounded good and we already had all the ingredients on hand (love when that happens!). It turned out delicious and didn’t take too long either. Definitely a keeper!

Love seeing the tomatoes as they roast and then burst. We served them right over the chicken and the juices mixed with the balsamic to create such a yummy flavor.

tomatoes1
The recipe calls for red new potatoes but we had a mixed bag so used a variety of purple potatoes, baby Dutch yellow potatoes, and red new potatoes. Turned out wonderfully!

potatoes

Balsamic Chicken With Roasted Tomatoes and Garlic-Roasted Potatoes

Serves: 4
Recipe courtesy Cooking Light via Back to the Cutting Board

1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves
1/2 teaspoon pepper
4 tablespoons balsamic vinegar (or be super low fat and use balsamic vinaigrette salad spritzer instead)

Potatoes:
1 pound small red potatoes (about 8)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

1. Preheat oven to 450 degrees Fahrenheit.

2. Combine tomatoes, honey and olive oil in a small bowl; pour on a foil-lined cookie sheet. Bake for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once halfway through. Transfer back to bowl, making sure to get all the juices and stir in 1/4 teaspoon salt.

3. Pound out chicken to 1/4-inch thickness (or just use cutlets instead since they are already thin), sprinkle evenly with 1/4 teaspoon salt and all the pepper.

4. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray or a few teaspoons of olive oil. Add chicken, pour a tablespoon of vinaigrette over each piece (if using the spritzer, omit this and wait to spritz your chicken until AFTER it’s cooked) and cook 3-4 minutes per side. If your chicken is too thick and it’s still not cooked after the outside has been seared, you can transfer to your oven for about 5-10 minutes or until it’s cooked through.

5. Place chicken on a plate and spoon tomatoes evenly over each piece, making sure to spoon some of the juice over each piece as well.

Garlic-Roasted Potatoes:

1. Preheat oven to 450 degrees Fahrenheit.

2. Scrub potatoes and cut into wedges. Place them in a large bowl, drizzle with oil and toss. Sprinkle with salt, garlic powder and pepper and toss again until they are evenly coated.

3. Arrange in a single layer on large rimmed baking sheet coated with cooking spray. Bake for 20 minutes or until browned.

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~ by spontaneoustruth on September 25, 2009.

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