Balsamic Chicken with Roasted Tomatoes

Ingredients

• 4 servings balsamic vinaigrette salad spritzer (such as Wish-Bone)
• 0.5 teaspoon pepper black freshly ground
• 1 pint grape tomatoes 
• 1 tablespoon honey 
• 1.5 teaspoons olive oil 
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• aluminum foil
• meat tenderizer

Directions

1. Preheat oven to 45
2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan.
3. Bake at 450 for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once.
4. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
5. 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.
6. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
7. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
8. Add chicken; cook 3 to 4 minutes on each side.
9. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.