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Fast&fit: Balsamic Chicken and Roasted Vegetables

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Main dish Mediterrane Poultry


  • 4 Plum tomatoes
  • 12 Mushrooms
  • 3 tb Parmesan, freshly grated
  • 4 Chicken breasts, skinned
  • Salt
  • Pepper
  • 1/3 c Balsamic vinegar
  • 1/3 c Tomato juice
  • 3 tb Olive oil
  • 2 tb Fresh thyme, chopped, or 2 ts dried
  • 2 tb Dijon mustard
  • 1 tb Granulated sugar
  • 2 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 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"
From Gemini's MASSIVE MealMaster collection at