| 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=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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