Pan-Seared Chicken with Italian-Style Salsa

This delicious chicken recipe is low in calories and fat, but gives you a nice dose of protein.

Recipe courtesy of celebrity chef, caterer and TLC cooking maven, Deborah Fewell (in Clean Eating).

Ingredients

• 3 tbsp olive oil, divided
• 9 cherry tomatoes, halved
• 9 yellow teardrop or cherry tomatoes, halved
• 3 sprigs fresh oregano, chopped
• 3 full sprigs fresh basil, chopped
• 1 tsp chile flakes (if you want more heat, increase by 1/4 tsp at a time)
• 3 cloves garlic, minced
• 1 large shallot, minced
• 1-2 tbsp balsamic glaze*
• Sea salt and ground pepper, to taste
• 4 boneless, skinless chicken breasts (4-6 oz each)

*Balsamic glaze can be found in your local supermarket. Or, you can make it yourself by boiling 2 cups balsamic vinegar over med-high heat until it’s reduced to a thick consistency or coats the back of a spoon (about 30 min).

Directions

1. In a medium bowl, toss together 1 tbsp oil & the next 8 ingredients. Season with salt & pepper; set aside.
2. Preheat oven to 400F.
3. Heat a large oven-safe skillet over med-high heat.
4. Season chicken with salt & pepper.
5. Add remaining 2 tbsp oil to pan, then place chicken into pan.
6. Let chicken brown and cook for about 3 minutes, then turn over to cook on opposite side for another 3 minutes.
7. Transfer skillet to oven and cook chicken for 6-7 minutes.
8. Remove chicken from oven and transfer to plate, spooning 1/4 of salsa evenly over each breast.
9. Serve hot.