Ingredients
1/2 Cup diced plum tomatoes (seeded)
2 Tablespoons diced red onion (fine)
1/4 Cup sliced, drained, sweet pimientos
1/4 Cup fresh basil leaves (1/2" pieces)
2 teaspoons balsamic vinegar
3/4 pound boneless, skinless chicken breast
Salt & Pepper to taste
Olive oil spray (pump sprayer preferred)
Preparation
-Mix tomatoes, onion, pimentos, and basil together in a small bowl and dress with balsamic vinegar and a bit of olive oil. Season to taste and set aside for flavors to develop. -Pound chicken 1/2" flat (using wax paper or oiled cling film and a heavy pan), and season lightly. -Bring heavy saute pan to medium-high heat for a few minutes, then spray with olive oil to coat. -Saute chicken for about 3 minutes per side, to develop good color. -Move the chicken to a plate and let it rest under foil for 2 to 4 minutes. -Divide chicken into two portions, move to dinner plates and spoon tomato relish on top. –server with a small green beans almondine, or steamed broccoli almondine… or serve on top of fettuccine alfredo.
