Directions:
- Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.
- Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
- Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.99 Kcal (314 kJ) | ||
| Calories from fat | 16.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 3% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 375.41mg | 16% | |
| Potassium | 324.5mg | 7% | |
| Total Carbs | 3.21g | 1% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 12.06g | 24% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 1.5mg | 8% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.41 Kcal (324 kJ) | ||
| Calories from fat | 17.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 17.27mg | 6% | |
| Sodium | 387.54mg | 16% | |
| Potassium | 334.99mg | 7% | |
| Total Carbs | 3.31g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 12.45g | 24% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 1.6mg | 8% | |
| Calcium | 54.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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