Balsamic Honey Glazed Chicken Breasts

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This is based on a recipe from diane kochilas' book, against the grain, a cookbook featuring good carb mediterranean recipes. My version differs in that i used a george foreman grill for cooking the chicken.

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Steps

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Preheat an electric grill for high heat.

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When hot , brush the cooking surfaces with olive oil or use nonstick cooking spray.

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Season the chicken breasts with salt and pepper , add to grill and cook until lightly browned , in two batches , if necessary.

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Remove chicken from grill and set aside.

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In a large skillet , add the onions and garlic , and cook on low heat until wilted , about 6 to 7 minutes.

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Add the tomato puree and broth and bring to a boil.

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Transfer the chicken breasts to the skillet.

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Cover and simmer for 30 minutes , or until the chicken is tender.

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Remove the chicken breasts to a platter and tent with aluminum foil to keep warm.

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Whisk together the vinegar and honey in a small bowl and pour into the pan , stirring.

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Simmer for 5 to 10 minutes , until the sauce is reduced to about 1 / 2 cup.

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Drizzle the sauce over the chicken and garnish with chopped parsley.

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Ingredients

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olive oil, boneless skinless chicken breasts, salt & freshly ground black pepper, yellow onion, garlic cloves, tomato puree, chicken broth, balsamic vinegar, honey, fresh parsley