Rating: 4 stars
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Juicy grilled chicken breasts topped with a tangy balsamic, tomato, and onion sauce.

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Recipe Summary test

prep:
10 mins
cook:
35 mins
additional:
5 mins
total:
50 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.

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  • Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.

  • Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.

  • Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

Nutrition Facts

244 calories; protein 25.7g; carbohydrates 15.3g; fat 7.5g; cholesterol 66.6mg; sodium 720.4mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
09/13/2020
9.13.20 The recipe didn’t say to drain the can of tomatoes, so I added it with the juice. With the a cup of chicken broth and 1/2 cup of balsamic vinegar and the tomato juice, that was a lot of liquid to thicken with a teaspoon of cornstarch. I cooked the sauce down for a while and ended up adding even more cornstarch to slightly thicken. A little balsamic heavy for my taste, but that could be personal taste preference. We’ve had a lot of bad rain torms over the past week, so I grilled the chicken earlier in the day when the weather broke for a while, and then sliced down and reheated in the sauce later in the day. Served with succotash, baked acorn squash, and some white rice for a nice Saturday evening dinner. Thanks for sharing your recipe. Read More