Fast&fit: balsamic chicken and roasted vegetables

Yield: 4 Servings

Measure Ingredient
4 \N Plum tomatoes
12 \N Mushrooms
3 tablespoons Parmesan, freshly grated
4 \N Chicken breasts, skinned
\N \N Salt
\N \N Pepper
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

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