Wednesday, February 23, 2011

Chicken with Grape Tomato Sauce


When Lisa made this a few weeks ago, I was intrigued because it looks so delicious and she raved about it so highly. I go nuts for anything with basil and tomato, so was happy to make it too.

I enjoyed this one a lot, and so did the boys.  M wasn't really over the moon for it; I think he wasn't fond of the cooked tomato flavor.  I, however, loved them--cooking the tomatoes brought out a sweetness that made them so awesome.  I used grape tomatoes because they were on sale and cherry tomatoes weren't even available.

So, give this a try when you're looking for a fast, easy, weeknight meal.

Originally from Cooking Light, January 2011


  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  tablespoons  olive oil
  • 5  garlic cloves, coarsely chopped
  • 1  pint cherry tomatoes
  • 1/3  cup  fat-free, lower-sodium chicken broth
  • Garnish: 1/4 cup small basil leaves


Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.

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