Tuscan Chicken

4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 pint grape tomatoes
2 tablespoons balsamic vinegar
1 tablespoon water


1. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt, Italian seasoning and pepper. 
2. Heat oil in large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates. 


Yield: 4 servings