1/2 cup diced plum tomatoes
2 tablespoons diced red onion
1/4 cup sliced, drained sweet pimientos
1/4 cup snipped fresh basil leaves
1/2 tablespoon balsamic vinegar
salt and freshly ground black pepper
2 boneless, skinless chicken breast halves
olive oil spray
Mix tomatoes, onion, sweet pimientos and basil together in a small bowl. Add vinegar and toss to mix. Add salt and pepper to taste. Set aside. Place chicken between two pieces of waxed paper or aluminum foil and flatten with a meat mallet or the bottom of a heavy skillet to 1/2 inch thick. Heat a large nonstick skillet on medium high heat and spray with olive oil spray. Add chicken and saute 3 minutes per side. Sprinkle salt and pepper to taste on the cooked sides. Divide between 2 dinner plates and spoon the tomato relish on top. Serves 2.
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