1. Preheat oven to 400°; tear 4 (12 x 24-inch) foil sheets; arrange horizontally on work surface and spray with cooking spray.

2. Place 1 chicken breast in center of each sheet; sprinkle with ¼ teaspoon each salt and pepper and top with tomatoes. For each packet, tightly crimp top and bottom sides of foil over chicken; fold and tightly crimp both ends of foil. Place packets on rimmed baking pan; bake 20 minutes or until internal temperature of chicken reaches 165°.

3. In small saucepan, whisk vinegar and honey; heat to a boil over high heat. Reduce heat to low; simmer 5 minutes or until mixture is reduced to about 3 tablespoons and coats the back of a spoon.

4. Carefully open top of packets; drizzle with balsamic mixture and sprinkle with cheese.

Chef Tip: To grill foil packets, prepare outdoor grill for direct grilling over medium-high heat. Place foil packets on hot grill rack; cover and cook 15 minutes or until internal temperature of chicken reaches 165°.

Dietitian Tip: Fill-up with fiber by serving this over your favorite bean-based pasta.

• 5 g Fat
• 2 g Saturated Fat
• 85 mg Cholesterol
• 363 mg Sodium
• 18 g Carbohydrates
• 1 g Fiber
• 15 g Sugars
• 4 g Added Sugars
• 33 g Protein