Chicken with Sun-Dried Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (8-ounce) jar oil-packed sun-dried tomato halves 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 1 cup fat-free, less-sodium chicken broth 1 teaspoon dried oregano 1/2 teaspoon balsamic vinegar
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Nutritional Info Amount Per Serving
- Calories: 244.0
- Total Fat: 7.4 g
- Cholesterol: 98.6 mg
- Sodium: 441.1 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.6 g
- Protein: 39.9 g
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