Rosemary Chicken with Balsamic Tomatoes

  • Yield: 4 servings


2teaspoons olive oil
4 5-oz. thin-sliced chicken cutlets
2teaspoons fresh rosemary, chopped
1/2teaspoon coarsely ground black pepper
1small red onion, thinly sliced
2cloves garlic, minced
2tablespoons balsamic vinegar
2cups grape tomatoes, halved
1/4cup reduced-sodium chicken broth
1pinch salt
1/4cup fresh basil, chopped
2teaspoons grated orange zest


  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with the rosemary and pepper. Add the cutlets to the skillet and cook until browned, 2-3 minutes on each side. Transfer the chicken to a plate.
  2. Add onion and garlic to the skillet and cook, stirring occasionally, over medium heat until onion is tender. Add the vinegar and cook, stirring occasionally, until vinegar is almost evaporated. Stir in the tomatoes, broth and salt. Cook, stirring often, until the tomatoes begin to soften and the sauce begins to thicken slightly, about 5 minutes. Stir in basil and orange zest.
  3. Return chicken and any juices to the skillet and heat through. Place 1 cutlet on each of four plates; top with 1/3 cup tomato mixture.

Nutritional Info *per serving

  • Calories 210
  • Fat 6g
  • Cholesterol 80mg
  • Sodium 180mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 30g