1 tablespoon olive oil
1/3 c. finely chopped onion
1 garlic clove, minced
2 1/4 c. chopped and seeded plum tomato (I used 6 Roma tomatoes)
1/2 c. dry red wine
2 teaspoons balsamic vinegar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
2 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh thyme
4 (6 ounce) skinless, boneless chicken breasts
Olive oil 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 tsp. salt, and 1/8 tsp. pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Remove from heat; stir in 1 tablespoon basil.
2. Prepare grill.
3. Combine thyme, remaining 1 tbsp. basil, remaining 1/2 tsp. salt, remaining 1/8 tsp. pepper in a small bowl. Coat chicken with olive oil spray; sprinkle with thyme mixture. Place chicken on grill; grill 5 minutes on each side or until done. Serve with tomato mixture.
Yield: 4 servings
**The first time I made this it was good, but needed something to go with it. I served with fettuccine noodles tonight and it was perfect.