Serves 6
ww points 3

6 boneless, skinless chicken breasts
1 tablesoon vegetable oil
1/2 teaspoon pepper
3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons green oinion - thinly sliced

In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.

Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium hear for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Return chicken to pan; reduce heat to medium. Cook turning, about 30 minues or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Sprinkle with green onion.