Recipe Swap: Chicken with Cherry Tomato Sauce

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
  

Garnish: 1/4 cup small basil leaves

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.