Fast&fit: Balsamic Chicken & Roasted Vegeta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Plum tomatoes,
12: Mushrooms,
3 tbsp: Parmesan, freshly grated
4: Chicken breasts, skinned
Salt,
Pepper,
SAUCE
1/3 cup: Balsamic vinegar,
1/3 cup: Tomato juice,
3 tbsp: Olive oil,
2 tbsp: Fresh thyme, chopped, or 2 ts dried
2 tbsp: Dijon mustard,
1 tbsp: Granulated sugar,
2: Garlic cloves, minced
Directions:
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"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp