| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Main dish, Mediterrane, Poultry etc |
4 |
Servings |
INGREDIENTS
| 4 |
|
Plum tomatoes |
| 12 |
|
Mushrooms |
| 3 |
T |
Parmesan, freshly grated |
| 4 |
|
Chicken breasts, skinned |
|
|
Salt |
|
|
Pepper |
| 1/3 |
c |
Balsamic vinegar |
| 1/3 |
c |
Tomato juice |
| 3 |
T |
Olive oil |
| 2 |
T |
Fresh thyme, chopped or |
|
|
2 ts dried |
| 2 |
T |
Dijon mustard |
| 1 |
T |
Granulated sugar |
| 2 |
|
Garlic cloves, minced |
| 2 |
|
c oven for 10 minutes. |
INSTRUCTIONS
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 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 From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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