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Chicken Breasts with Balsamic Glaze

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Paleo Simple Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 cup grape tomatoes ½ small red onion ¼ cup fresh basil 1 ½ pounds boneless skinless chicken breasts 2 tablespoons extra virgin olive oil 1 teaspoon Italian seasoning ½ teaspoon garlic powder 1 ½ teaspoons sea salt, to taste ground black pepper, to taste ½ cup balsamic vinegar 2 teaspoons pure maple syrup

Instructions

1. Cut tomatoes into quarters. Peel and finely dice red onion. Thinly slice basil. Butterfly chicken breasts and pound thin.

2. Heat olive oil in a large skillet over medium heat. Season chicken with Italian seasoning and garlic powder on both sides and add to the hot skillet.

3. Season with salt and black pepper, to taste.

4. Cook until chicken is cooked through, approximately 3-4 minutes per side. The chicken is cooked through when a meat thermometer is inserted and reads 165F.

5. While chicken is cooking, combine balsamic vinegar and maple syrup in a small saucepan and set over medium heat.

6. Simmer until the mixture thickens and is reduced by half, stirring frequently, approximately 5-6 minutes.

7. In a medium bowl, combine grape tomatoes, red onion, and basil. Season with salt and black pepper, to taste, and stir to combine.

8. When chicken is done cooking, turn off heat and move skillet to a cool burner.

9. While still in the skillet, top each chicken breast with the tomato mixture and cover for a couple of minutes or just until the tomatoes are warmed through.

10. To serve, transfer the chicken to a serving platter or individual plates. Top each breast with the tomato mixture and a drizzle of balsamic glaze. Enjoy!