📋 Balsamic Chicken Breast (with Tomatoes) Recipe
This One-Pan Baked Balsamic Chicken Breast (with Tomatoes) is easy enough for a quick weekday meal, but fancy enough for a special meal, date night and it's totally company worthy. It's also Weight Watchers friendly!
Servings 4 servings
Calories 425kcal
Ingredients
- 4 chicken breasts, skinless and boneless
- 8 plum tomatoes
- 3 tablespoon reduced fat parmesan cheese
Sauce
- ⅓ cup balsamic vinegar
- ⅓ cup tomato juice
- 3 tablespoon olive oil
- 2 tablespoon chopped fresh thyme
- 2 tablespoon dijon mustard
- 1 tablespoon granulated white sugar
- 1 cloves of garlic, minced
Instructions
- Preheat oven to 400 degrees F ( 204 degrees C ).
Sauce:
- Whisk together tomato juice, balsamic vinegar, oil and thyme, mustard, sugar and garlic in a small saucepan. Bring to a boil over high heat, continue to boil, stirring occasionally for 5 minutes until thick enough to coat the back of a spoon. Set aside ¼ cup (for serving with chicken)
- Cut tomatoes in half, lengthwise and arrange in sprayed 9X13 pan. Then spoon ⅓ of the sauce over tomatoes. Sprinkle with parmesan cheese.
- Place chicken pieces in pan. Score chicken with fork.
- Coat with remaining balsamic reduction sauce (NOT from the reserved ¼ cup)
- Bake in a prdheated oven for 25-35 minutes, turning halfway through (at about 15 minutes) and spoon sauce over the chicken (from bottom of the pan), as you would if you were basting.
- Cook until no longer pink inside and internal temperature reaches 165 degrees F (74 degress C) . Serve with reserved sauce. Sprinkle tomatoes with a little more parmesan cheese, if desired.
- Serve with baked potatoes and additional vegetables if desired.
Notes
*Note: you can use other vegetables with tomatoes or in place of tomatoes
Nutrition
Calories: 425kcal | Carbohydrates: 14g | Protein: 51g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 148mg | Sodium: 418mg | Potassium: 1232mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1381IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 2mg
