Sunday, March 25, 2007

Chicken with Fresh Tomato Sauce

This was AMAZING! I was expecting it be sort of italian tasting, which is ok, but this was way better. Again, even my kids enjoyed it. High praise indeed.

Chicken with Fresh Tomato Sauce (WW recipe)

1 tsp. olive oil4
(1/4 lb) skinless boneless chicken breasts
2 tsp. chopped
/2 tsp. salt
1 large shallot, minced
1 garlic clove, minced
3 T. balsamic vinegar
6 plum tomatoes, diced
1/4 c. low-sodium chicken broth
1/4 c. chopped basil

Heat the oil in a nonstick skillet. Sprinkle both sides of the chicken with the rosemary and salt, then add to the skillet. Saute the chicken until browned and cooked through, 3-4 minutes on each side. Transfer the chicken to a platter. Let stand 5 minutes.

Meanwhile, add the shallot and garlic to the same skillet. Cook until softened, about 2 minutes. Add the vinegar, stirring to scrape up the browned bits and cook until the vinegar is almost evaporated.Stir in the tomatoes and chicken broth; bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes just begin to soften,about 3 minutes. Stir in the basil. Spoon the sauce over the chicken.Makes 4 servings

Per serving: 167 calories and 4 points5 g total fat, 1 g saturated fat, 62 mg cholesterol, 360 mg sodium, 5g total carbohydrates, 1 g dietary fiber, 26 g protein, 31 mg calcium