Lemon & Garlic Chicken with Cherry Tomatoes

In this summery dish, chicken breasts are marinated in lemon juice, garlic and rosemary, pounded thin and topped with almost-bursting cherry tomatoes.The chicken pounding instructions, from Martha Rose Shulman of the NYT Cooking section, are given below in italics, but truth be known, I didn't follow them. I bought already thin-sliced chicken breasts and sautéed them as-is without pounding. Worked almost as well.

You can actually make this recipe any time of year since cherry tomatoes are available in markets all year long. But don't hesitate; this is the perfect summer entree. The lemon juice adds a tangy flavor that's bright and refreshing, just right for the dog days of summer. Serve this with a simple green salad, and eat outside if you have plenty of shade. Do as I do and enjoy with a chilled glass of white wine.

1 Tbsp. olive oil

3 Tbsp. lemon juice

2 garlic cloves, minced

1 tsp. chopped fresh rosemary

Salt & pepper to taste

2 boneless skinless chicken breasts

1/4 cup dry white wine

2 heaping cups cherry tomatoes

Pinch of sugar

2 Tbsp. all-purpose flour

1 Tbsp. canola oil

1 Tbsp. chopped parsley

1/4 cup grated Parmesan cheese

Stir together olive oil, lemon juice, garlic, rosemary and salt & pepper in a large bowl. Cut each chicken breast into 2 equal pieces and place in the bowl. Stir together and refrigerate 15 to 30 minutes. Remove chicken from marinade and pat dry with paper towels. Discard marinade.

Place a sheet of plastic wrap on your work surface and spray with nonstick spray. Place a piece of chicken in the middle of the plastic wrap and cover with another sheet of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer or rolling pin until about 1/4-inch thick. Don't pound too hard or you'll tear the meat. Repeat with remaining chicken pieces.

Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour on all sides and tap the breasts to remove excess.

Turn oven on low. Heat a heavy, nonstick skillet and add canola oil. Sauté chicken breasts until bottoms are browned in spots. Turn over and brown other side. Do not overcook or chicken will be dry. Transfer to a platter and keep warm in the oven.

Add wine to pan and stir with a wooden spoon. Add cherry tomatoes and cook, stirring often, until they begin to shrivel and burst. Add sugar and salt & pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and Parmesan cheese and serve.

Serves 4

WW Points per serving: 4