| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Poultry etc, Main dish, Mediterrane | 4 | Servings |
INGREDIENTS
| 4 | Plum tomatoes | |
| 12 | Mushrooms | |
| 3 | tb | Parmesan, freshly grated |
| 4 | Chicken breasts, skinned | |
| Salt | ||
| Pepper | ||
| 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 |
INSTRUCTIONS
SAUCE 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=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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