Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

[-=PAM=-] PA_Meadows#msn.com

Browse by categories