Ingredients
1 1/2 lbs skinless, boneless chicken breasts, cut into 6 fillets
2 tbsp light butter (I used Brummel & Brown)
1 lb cherry tomatoes, halved
4 garlic cloves, minced
1/2 cup fresh basil, chopped
1/2 tbsp dried oregano
Salt and pepper to taste
Preparation
-Spray a medium sized non-stick skillet with non-fat cooking spray or an olive oil mister and set over medium high heat.
-Season both sides of chicken breasts with salt, pepper and oregano.
-Place into pan and cook about 3-4 minutes on each side, or until chicken is almost entirely cooked through.
-Turn the heat down to medium and then add in the tomatoes and garlic.
-Cook for about 4-5 minutes. Add in basil and butter, and stir until combined.
-Season with additional salt and pepper as desired.
-Turn heat to low and let sit for about 5 more minutes.