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  • Fast And Fit: Balsamic Chicken And Roasted Vegetables

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    Fast And Fit: Balsamic Chicken And Roasted Vegetables
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x Plum tomatoes
    • 12 x Mushrooms
    • 3 Tbsp. Parmesan, freshly grated
    • 4 x Chicken breasts, skinned Salt Pepper
    • 1/3 c. Balsamic vinegar
    • 1/3 c. Tomato juice
    • 3 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Fresh thyme, minced, or possibly 2 ts dry
    • 2 Tbsp. Dijon mustard
    • 1 Tbsp. Granulated sugar
    • 2 x Garlic cloves, chopped

    Directions

    1. 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 min or possibly till thick sufficient to coat back of spoon.
    2. Set aside 1/4 c. to serve with chicken.
    3. 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 min.
    4. Pull skin from chicken; score 3 times. Coat with some of the remaining sauce. Broil, turning and brushing with sauce once, for 12-15 min or possibly till no longer pink inside. Season chicken and vegetable with salt and pepper to taste. Serve with sauce.
    5. Menu suggestion: Balsamic Chicken and Roasted Vegetables Spinach Linguine Baked Red Grapefruit with Sugar and Cinnamon

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