Sick of turkey? Try a new chicken dish for dinner!

INGREDIENTS:

• ½ cup plus 1 tablespoon balsamic vinegar, divided
• 1 tablespoon plus 1 teaspoon honey, divided
• 4 small boneless, skinless chicken breasts (24 oz.)
• 1 ¼ teaspoons kosher salt, divided
• ½ teaspoon ground black pepper, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 small red onion, diced (1 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 4 cups sliced tomatoes: halved cherry or grape (2 pints)
• ¼ teaspoon dried thyme
• 4 ounces part-skim mozzarella pearls (scant 1 cup or 4 oz.)
• ¼ cup tightly packed fresh basil leaves, thinly sliced

DIRECTIONS:

1. In a small saucepan, combine ½ cup of balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium-low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes. Remove from the heat and set aside.
2. 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. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
3. In a large, heavy-bottomed skillet, heat 1 tablespoon of the oil over medium-high heat. Once the oil is hot but not smoking, add the chicken breasts topside down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.
4. Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested, and when sliced, the juices should run clear. Cooking time will vary depending on chicken thickness. Remove and put on a plate.
5. Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoons of oil, swirl to coat the pan, then add the red onion and cook until soft, about 3 minutes.
6. Add the garlic and cook 30 seconds until fragrant.
7. Add the tomatoes, thyme and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
8. Return the chicken to the pan, nestling into the tomatoes and scatter the mozzarella throughout.
9. Cover the pan and remove from heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty. Then, uncover, drizzle the balsamic reduction over the top, and sprinkle with fresh basil. Serve warm.

NUTRITION INFORMATION:  Yield: 4 servings. Serving Size: 1 piece of chicken and ¼ cup veggies and cheese, Calories: 419, Fat: 16.5 g, Carb: 21 g, Fiber: 2 g, Protein: 21 g, Exchanges: 3 meats, 1 starch, 2 fats, 1 vegetable.

Source and printer-friendly version: SkinnyTaste.com