I’m always looking for new ways to make my chicken tasty, and this one is a total keeper! I love sun-dried tomatoes and they are super delicious when paired with herbs and balsamic vinegar. This recipe is perfect for weeknight dinners, but I would totally serve this to company too. It looks stunning and tastes better than it looks! Besides – it’s easy to prepare too. I’m really wishing I had some leftovers right about NOW!
Sun-Dried Tomato Topped Chicken
Adapted slightly from Cooking Light
1 (8-ounce) jar oil-packed sun-dried tomato halves
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon balsamic vinegar
Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done (if using a thermometer, cook until it reaches 165 degrees). Remove chicken from pan; keep warm.
Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Top each chicken breast with approximately 2 tablespoons of sauce.
Nutritional Information (Per Serving = 1 Topped Chicken Breast)