Ingredients

The following ingredients have 4 Servings
  • 8 ounces grape tomatoes1 (quartered)
  • 2 tablespoons finely chopped red onion2
  • 2 tablespoons fresh basil leaves (shredded)
  • 1 teaspoon olive oil
  • Pinch salt
  • 2 PERDUE HARVESTLAND boneless skinless chicken breasts3 (about 2 pounds)
  • 2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar4

Instruction

  • Toss tomatoes, red onion, basil, olive oil together in a bowl.
  • Season with salt.
  • Set aside.
  • Slice each chicken breast in half horizontally to form two chicken breast cutlets.
  • Season chicken with salt, pepper, and Italian seasoning.
  • Heat a large skillet over medium-high heat.
  • Once hot, add oil and then chicken breast cutlets.
  • Cook chicken until browned.
  • Flip and continue cooking until chicken reaches 165F.
  • Remove to a plate and tent with foil to keep warm.
  • Carefully wipe the skillet to remove any larger browned bits. The skillet doesn't need to be cleaned.
  • Add the balsamic vinegar and brown sugar, and stir to combine.
  • Bring to a boil over medium heat, stirring as needed.
  • Once at a boil, reduce heat and continue to cook for about 5 minutes, or until the mixture has thickened and reduced, stirring as needed.
  • Remove from heat.
  • Return the cooked chicken to the skillet and flip the breasts in the skillet to coat in the glaze.
  • Top each chicken breast with the tomato mixture and serve.