Grilled Herb Chicken with Roma Tomato Sauce 
 
Red wine and balsamic vinegar dress up a simple sauce of tomatoes, 
Onion, and garlic. Serve over multigrain pasta. 
1 Tablespoon olive oil 
1/3 cup finely chopped onion 
1 garlic clove, minced 
2 1/4 cups chopped seeded plum tomato (about 1lb) 
1/2 cup dry red wine 
2 teaspoons balsamic vinegar 
1 teaspoon salt,divided 
1/4 teaspoon freshly ground black pepper, divided 
2 tablespoons chopped fresh basil, divided 
1 tablespoon chopped fresh thyme 
4 (6-ounce) skinless/boneless chicken breast halves 
Cooking Spray 
 
1. Heat oil in a medium saucepan over medium heat. Add onion and 
garlic; cook 3 minutes or until tender, stirring occasionally. Stir 
in tomato, wine, vinegar,1/2 teaspoon of salt, and 1/8 teaspoon 
pepper; bring to boil. Reduce heat, and simmer 10 minutes or until 
sauce thickens, stirring occasionally. Remove from heat; stir in 1 
tablespoon basil. 
2. Prep Grill 
3. Combine thyme, remaining 1 tablespoon basil, remaining 1/2 teaspoon 
of salt, and remaining 1/8 teaspoon pepper in a small bowl. Coat 
chicken with cooking spray; grill 5 minutes on each side or until 
done. Serve with tomato mixture. 
 
Yield: 4 servings ( serving size: 1 chicken breast half and about 1/3 
cup tomato mixture.)