I've been actively hunting for new recipes for chicken cutlets lately. They cook up so quickly that they're perfect for weeknight meals, and if I have any requirement for dinner during the week it's that it's something FAST. When I saw this recipe in one of my cookbooks recently, it made my mouth water. We love roasted tomatoes around here, and I loved that this recipe used honey on the tomatoes to make them even sweeter.
We really liked this dish. The sweet tomatoes are a nice balance to the flavor of the balsamic vinegar, and together they make an incredible sauce for the chicken. Best of all, not only is this meal delicious and quick, it's also pretty healthy. With some simple steamed broccoli and a side of garlic and cheese orzo, this was a fast and flavorful dinner that I'll definitely make again.
Balsamic Chicken with Roasted Tomatoes
source: Cooking Light Fresh Food Fast
1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Balsamic vinaigrette salad spritzer
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined cookie sheet. Bake 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 balsamic spritzer. Spoon tomatoes evenly over chicken.