*Serves 4
Per Serving: Calories 389, Protein 47g, Total Fat 11g, Carbs 21g, Fiber 2g
Ingredients:
1/2 cup plus 1 tablespoon balsamic vinegar, divided
1 tbsp plus 1 tsp honey, divided
4 boneless chicken breasts
1 tbsp extra virgin olive oil
1 small red onion, diced
4 cloves garlic, minced
4 cups sliced cherry tomatoes
¼ tsp dried thyme
4 ounces part- skim mozzarella pearls
¼ cup fresh basil leaves
salt & pepper to taste
Instructions:
In a small saucepan, combine ½ cup of the balsamic vinegar & 1 tbsp of honey.
Simmer over medium- low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat and set aside.
While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness.
Sprinkle the chicken with salt & pepper, seasoning both sides.
In a large, heavy bottomed skillet, heat 1/2 tbsp of oil over medium- high heat.
Once the oil is hot add the chicken breasts. Let cook for 4 minutes, or until lightly browned. Flip and cook an additional 3 minutes. Check for doneness. If it needs additional time, flip again and continue cooking for a few minutes on each side.
Remove to a plate and cover to keep warm. Without wiping out the pan, reduce skillet heat to medium. Add 1/2 tbsp of oil, add the red onion and let cook until slightly softened, about 3 minutes.
Add garlic and let cook 30 seconds. Add tomatoes, thyme, and 1 tbsp balsamic vinegar, 1 tsp honey, salt & pepper.
Increase the heat to medium high, cook until the tomatoes begin to soften, about 2 minutes.
Return the chicken to the pan and scatter the mozzarella throughout. Cover pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.
Uncover, drizzle the balsamic over the top, and sprinkle with the fresh basil.