Chicken with Red And Yellow Cherry Tomatoes

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. minced garlic
• 1 tbsp. extra-virgin olive oil
• 4 cups red and/or yellow cherry tomatoes, halved
• 2 tbsp. water
• 1/4 cup chopped fresh flat-leaf parsley or basil or 2 tbsp. chopped fresh tarragon
• 2 tbsp. white wine vinegar

Makes 4 Servings

1. Sprinkle chicken with 1/4 teaspoon salt, 1/8 teaspoon pepper and garlic. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 10-12 minutes or until chicken is no longer pink (170 F), turning once. Transfer chicken to a serving platter; cover and keep warm.
2. Drain fat from skillet. Add tomatoes, water, parsley, vinegar and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the skillet. Bring to a boil; reduce heat. Simmer, uncovered, for 3-4 minutes or until tomatoes begin to soften, stirring occasionally. Serve the tomato mixture over chicken.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and easy meal that's full of flavor. It's got a nice Mediterranean flare, it's juicy and moist. You can use red or yellow cherry tomatoes or even both in this dish. I added garlic to the chicken because garlic always makes everything taste better. Serve a glass of white zinfandel or pinot noir and you've got a complete Mediterranean meal.