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| Home -> [Chicken, Entrees, Poultry, Roasted] -> [Fast&fit: balsamic chicken and roasted vegeta Recipe] |
Fast&fit: balsamic chicken and roasted vegeta
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Poultry, Roasted |
Rating: |
0 |
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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
| tsp | Dried | | 2
| tbsp | Dijon mustard | | 1
| tbsp | Granulated sugar | | 2
| | Garlic cloves, minced |
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Procedures:
| 1 | Sauce: in small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic; bring to boil over high heat. | | 2 | Boil, whisking occasionally, for 5 minutes or until thick enough to coat back of spoon. | | 3 | Set aside ?cup to serve with chicken. | | 4 | Halve tomatoes lengthwise. | | 5 | Remove mushroom stems. | | 6 | Arrange vegetables cut side up, in 13x9-inch cake pan. | | 7 | Spoon half of the sauce over mushrooms only; sprinkle both vegetables with cheese. | | 8 | Bake on lower rack in 400f 200c oven for 10 minutes. | | 9 | Pull skin from chicken; score 3 times. | | 10 | Coat with some of the remaining sauce. | | 11 | Broil, turning and brushing with sauce once, for 12-15 minutes or until no longer pink inside. | | 12 | Season chicken and vegetable with salt and pepper to taste. | | 13 | Serve with sauce. | | 14 | 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 |
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