Rosemary chicken w cherry tomato sauce

4 serving Chicken, Perdue Chicken breasts
1 tbsp Rosemary
0.5 tsp Salt
0.25 tsp Pepper, black
2 1tsp Olive Oil
3 tbsp chopped Shallots
2 clove Garlic
6 oz Tomato, grape (3oz = appro 12 tomatoes)
0.25 cup Vegetable Broth
3 tbsp Basil

Place the 4 5-oz chicken breasts between plastic wrap and pound then. Sprinkle with rosemary, salt and pepper. Heat oil in nonstick pan over medium heat. Add chicken and cook until browned, about 4 minutes on each side. Remove from pan and keep warm. Add diced shawls and minced garlic cloves and cook stirring until softened--about 3 minutes. Add halved tomatoes and vegetable broth; cook, stirring occasionally until tomatoes begin to soften. Add 1/4 cup chopped fresh basil. Spoon over chicken.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AHOYTX.