Last week I posted Sweet and Sour Chicken as my part in the Cooking Light Chicken Challenge, hosted by Lisa's Cooking Adventures. I loved participating in her challenge and have thoroughly enjoyed the other recipes that fellow bloggers have posted.
The first recipe in the the challenge was posted by Lisa herself - Chicken with Cherry Tomato Sauce. It looked delicious and I saved it right away, secretly bummed that it was no longer an option for the challenge.
But lo and behold, when I signed up for a Recipe Swap online, I was assigned this delicious meal. Yay!
I didn't change too much - I did realize as I was prepping that I had NO fresh basil in the house. How did that happen?! I can't wait until the summer when I have to go no further than my own backyard for some fresh herbs.
Anyway. To try to compensate, I seasoned the chicken with some dried basil before cooking, and then topped it with a little bit of reduced fat shredded mozzarella. Delish - can't wait to try it again with real basil!
Chicken with Cherry Tomato Sauce
from Cooking Light
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 5 garlic cloves, coarsely chopped
- 1 pint cherry tomatoes
- 1/3 cup fat-free, lower-sodium chicken broth
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.