Balsamic Chicken with Roasted Tomatoes

from myrecipes.com

1 pint grape tomatoes
1 tablespoon honey
1 1/2 teaspoons olive oil
1/2 teaspoon sat, divided
4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon freshly ground black pepper
cooking spray
balsamic vinairgrette salad spritzer

1.  Preheat oven to 450º
2.  Combine first three ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan (I used a cookie sheet).  Bake at 450º for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once.  Transfer tomatoes to a bowl, scraping juices into bowl.  Stir 1/4 teaspoon salt into tamato mixture.

3.  Place each chicken breast half between 2 sheets of heavy-duty pastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.  Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.

4.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken; cook until chicken is cooked through.  Place chicken on individual lplates; coat each breast half with 2-3 sprays of balsamic spritzer.  Spoon tomatoes evenly over chicken.

SURVEY SAYS:  keeper - with modificiations...  Next time I will cook tomatoes as stated above, but then squeeze their juices into a bowl with the rest of the juices from the honey... then pour the juice mixture over the chicken (so that there aren't any tomato skins) - and maybe add more honey to it.