Fast&Fit: Balsamic Chicken & Roasted Vegeta

Chicken Recipes 'To-Go'

Roast Chicken Recipes

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Ingredients:

4 plum tomatoes
12 mushrooms
3 tbsp parmesan, freshly grated
4 chicken breasts, skinned
1 salt
1 pepper

SAUCE

1/3 cup balsamic vinegar
1/3 cup tomato juice
3 tbsp olive oil
2 tbsp fresh thyme, chopped, or 2 ts dried
2 tbsp dijon mustard
1 tbsp granulated sugar
2 garlic cloves, minced

Instructions:

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

Servings: 4

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.