Ingredients: Makes 10 servings
1 1/4 cups balsamic vinegar
1/2 cup light mayonnaise
1 1/4 cups grated parmesan cheese
10 5-ounce chicken breasts
2 1/2 cups diced tomatoes
2 1/2 cups thinly sliced basil
Directions:
- Prepare balsamic vinegar reduction: Pour balsamic vinegar into a small saucepan and bring to boil. Reduce heat to simmer and cook until reduced by half and thickened.
- Meanwhile, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Rub each chicken breast with 1 tablespoon light mayonnaise and 2 tablespoons parmesan cheese. Place on baking sheet. Bake 20 minutes or until cooked through (internal temperature 165 degrees F).
- In a medium bowl, toss together tomatoes, balsamic reduction, and basil. Top each cooked chicken breast with ¼ cup tomato mixture and serve.
Serving Size:
Service size: 1 chicken breast + 1/4 cup tomatoes
Nutritional Information:
300 calories, 11 g fat, 4 g saturated fat, 410 mg sodium, 9 g carbohydrates, 6 g sugar, <1 g fiber, 36 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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