Recipe: Fast&fit: Balsamic Chicken and Roasted Vegetables
For 4 Persons
Category: Poultry etc, Main dish, Mediterrane
4 Plum tomatoes
12 Mushrooms
3 tb Parmesan, freshly grated
4 Chicken breasts, skinned
Salt
Pepper
-----------------------------------SAUCE-----------------------------------
1/3 c Balsamic vinegar
1/3 c Tomato juice
3 tb Olive oil
2 tb Fresh thyme, chopped, or
-2 ts dried
2 tb Dijon mustard
1 tb Granulated sugar
2 Garlic cloves, minced
Sauce: In small saucepan, whisk together vinegar, tomato juice, oil, thyme,
mustard, sugar and garlic; bring to boil over high heat. Boil, whisking
occasionally, for 5 minutes or until thick enough to coat back of spoon.
Set aside 1/4 cup to serve with chicken.
Halve tomatoes lengthwise. Remove mushroom stems. Arrange vegetables cut
side up, in 13x9-inch cake pan. Spoon half of the sauce over mushrooms
only; sprinkle both vegetables with cheese. Bake on lower rack in 400F 200C
oven for 10 minutes.
Pull skin from chicken; score 3 times. Coat with some of the remaining
sauce. Broil, turning and brushing with sauce once, for 12-15 minutes or
until no longer pink inside. Season chicken and vegetable with salt and
pepper to taste. Serve with sauce.
Per serving: about 290 calories, 31 g Protein, 14 g fat, 11 g carbohydrate
Menu suggestion: Balsamic Chicken and Roasted Vegetables Spinach Linguine
Baked Red Grapefruit with Sugar and Cinnamon
Source: Canadian Living magazine Apr 95 Presented in article by Dana
McCauley: "Fast & Fit: Chicken and Veggie Broil"
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PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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