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Have you made Fast and Healthy Balsamic Chicken and Roasted Vegetables?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 489
% Daily Value**
Total Fat 30g
46%
Saturated Fat 8g
12%
Unsaturated Fat 5g
Cholesterol 196mg
65%
Sodium 152mg
6%
Total Carbohydrate 13g
4%
Dietary Fiber 2g
7%
Sugars 10g
Protein 43g
Vitamin A  20%Vitamin C  29%
Calcium  9%Iron  15%
Potassium  46%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fast and Healthy Balsamic Chicken and Roasted Vegetables

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009

Ingredients:

12 Mushrooms sliced
1/3 Cup Balsamic Vinegar red wine vinegar
4 Plum Tomatoes seeded and chopped
1 Tablespoon Sugar (depending upon sweetness of berries) (up to 1/2)
2 Tablespoons Dijon Mustard (or coarse- grained)
1/3 Cup Tomato Juice heated
3 Tablespoons Olive Oil or salad oil (20 ml)
2 Cloves Of Garlic minced
3 Tablespoons Parmesan Cheese freshly grated
2 Tablespoons Fresh Thyme Leaves chopped
4 Chicken Breasts skinned
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Directions:

1. Sauce: In small saucepan, whisk together vinegar, tomato juice, oil, thyme, mustard, sugar and garlic; bring to boil over high heat.

2. Boil, whisking occasionally, for 5 minutes or until thick enough to coat back of spoon.

3. Set aside 1/4 cup to serve with chicken. Halve tomatoes lengthwise.

4. Remove mushroom stems. Arrange vegetables cut side up, in 13x9-inch cake pan.

5. Spoon half of the sauce over mushrooms only; sprinkle both vegetables with cheese.

6. Bake on lower rack in 400F 200C oven for 10 minutes.

7. Pull skin from chicken; score 3 times. Coat with some of the remaining sauce.

8. Broil, turning and brushing with sauce once, for 12-15 minutes or until no longer pink inside.

9. Season chicken and vegetable with salt and pepper to taste.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, MSG, Poultry, Cheese, Garlic, Natural Sweeteners, Mustard, Vinegar, Olive Oil allergies.
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