Friday, August 7, 2009

Tuscan Chicken

4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 pint grape tomatoes
2 tbsp balsamic vinegar
1 tbsp water

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using meat mallet or small heavy skillet. Sprinkile chicken evenly with salt, Italian seasoning, and pepper.

Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates.

4 servings (1 chicken breast half and 1/3 cup tomato mixture)
5 Weight Watchers Points
238 Calories. 5.8g Fat. 0.9g Fiber

I only used 2 chicken breast and did not do the tomatos.

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