Yield: 4 Servings
|4 \N||Plum tomatoes|
|3 tablespoons||Parmesan, freshly grated|
|4 \N||Chicken breasts, skinned|
|⅓ cup||Balsamic vinegar|
|⅓ cup||Tomato juice|
|3 tablespoons||Olive oil|
|2 tablespoons||Fresh thyme, chopped, or 2 ts dried|
|2 tablespoons||Dijon mustard|
|1 tablespoon||Granulated sugar|
|2 \N||Garlic cloves, minced|
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 ¼ 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@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini