Might be one of the best things I've done with Chicken....

Sorry this entry is two days late but school begins again this week and I have been a tad frazzled. But Monday evening I did manage to try this succulent chicken dish. I love my new Weight Watchers 15 minute cook book. Lots of fun new things to try! Chad was working until 7ish so I was on my own for dinner. I needed something that would look and taste good when Chad reheated it when he got home (which was more like 8ish). My hunch about this recipe was true... just as good reheated. If you know me very well, you know that I don't do leftovers often. There are the exceptions of reheated pasta dishes, stir fry, some casseroles, etc. If it has a sauce to it I will probably reheat it up. But reheated chicken and steak - FORGET IT! :) Here is one recipe I would definitely reheat to enjoy for a second meal!

Balsamic Chicken with Roasted Tomatoes
1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon salt, divided
4 skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
Cooking spray
Balsamic vinaigrette salad spritzer

1. Preheat oven to 450 degrees.

2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined cookie sheet. Bake for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays balsamic spritzer. Spoon tomatoes evenly over chicken.