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Chicken with Mediterranean Vegetables

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Fusion 2send, Poultry, Lowfat 4 servings

INGREDIENTS

4 Skinless boneless chicken breast halves
4 Cloves garlic; crushed
2 Olives; slivered, off their pits
1 lg Orange; juiced
1/3 c Lemon juice
2 tb Balsamic vinegar
2 ds Teriyaki sauce
1 lg Red onion; halved and sliced
4 Cloves garlic; crushed
4 Sun-dried tomatoes; chopped
4 Black olives; slivered off their pits
1 Red chili; seeded and chopped
6 oz Eggplant; peeled and diced
2 tb Raisins
2 tb Capers
1 Red bell pepper; cored and cut into strips
1 Yellow bell pepper; cored and cut into strips
1 1/4 c Stock
1 1/4 c Dry white wine
Salt and black pepper; freshly ground
Cooking spray; oil or water
Fresh parsley
Lemon wedges

INSTRUCTIONS

MARINADE
VEGETABLE FLAVOR INFUSION
Put the skinned and trimmed chicken breasts in a dish. Mix the
marinade ingredients and pour over the chicken. Let steep.
Heat the flavor-infusion ingredients -- onion, garlic, sun-dried
tomatoes, olives, chili, eggplant, raisins, capers, bell peppers,
stock, wine, salt and pepper -- in a skillet. Cover and simmer until
the vegetables are tender.
Heat a ridged grill pan and spray with oil-water spray. Shake the
marinade off the chicken and grill 2 to 3 minutes on each side. Place
the chicken in one layer on the vegetables in the skillet. Cover and
simmer gently, turning, 7 to 8 minutes until cooked. Slice chicken
and serve with vegetables. Garnish with fresh parsley and lemon
wedges, if desired.
This recipe has 271 calories per serving; 10 percent of the calories
are from fat; 3 grams fat (1 gram saturated fat) 84 milligrams
cholesterol, 290 milligrams sodium. Estimated by the Publisher.
Recipe by: Eating Smarter, Associated Press (1999)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
27, 1999, converted by MM_Buster v2.0l.

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