Recipe: Chicken with Cherry Tomato Sauce

This is another recipe from the “all chicken, all the time” edition of Cooking Light, in which they highlighted a number of techniques for preparing poultry (stuffing, marinating, pounding, that sort of thing).  This dish was in the “pounding” section, and it was quite tasty, considering how simple it is.  I cannot stress how much easier your life will be if you just go ahead and buy a good kitchen mallet.  My days of pounding with the bottom of a saucepan are OVER!

• 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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Posted in Recipes
Tags: Cooking Light, Poultry, Recipes