Middle Eastern Chicken Breasts

2 tbsp. balsamic vinegar
2 tsp. olive oil
4 skinless, boneless chicken breast halves
1½ cups chopped red potato
1 cup chopped Vidalia or other sweet onion
2 tsp. cumin
2 tsp. coriander
2 tsp. chili powder
2 tsp. curry powder
5 garlic cloves, minced
2½ cups chopped tomato
3/4 cup frozen green peas, thawed
2 tbsp. minced fresh cilantro
1/2 tsp. salt
1/2 cup balsamic vinegar
Combine 2 tbsp. vinegar and 1 tsp. oil in a large zip-top plastic bag; add
chicken to bag. Seal and marinate in refrigerator 10 minutes. Remove
chicken from bag, and discard marinade. Place chicken on grill rack coated
with cooking spray; cook 4 minutes on each side or until chicken is done.
Cut into strips.

Heat 1 tsp. oil in a large sauce-pan over medium heat. Add the potato; cook 10
minutes or until tender, stirring constantly. Stir in onion and next 5 ingredients;
cook 5 minutes, stirring occasionally. Stir in tomato and next 3 ingredients.
Cook 3 minutes; remove from heat.

Place 1/2 cup vinegar in small saucepan. Bring to a boil; cook until reduced to
1/4 cup, about 3 minutes.

Spoon cooked vegetables onto each of 4 plates. Arrange each piece of chicken
over vegetables. Drizzle reduced vinegar over each serving.