Recipe - Fast And Fit: Balsamic Chicken And Roasted Vegetables

4 Plum tomatoes
12 Mushrooms
3 tablespoon Parmesan, freshly grated
4 Chicken breasts, skinned
Salt
Pepper

SAUCE
1/3 cup Balsamic vinegar
1/3 cup Tomato juice
3 tablespoon Olive oil
2 tablespoon Fresh thyme, chopped, or
2 teaspoon dried
2 tablespoon Dijon mustard
1 tablespoon 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 One fourth cup to serve with chicken.

Halve tomatoes lengthwise. Remove mushroom stems. Arrange vegetables cut
side up, in 13x9inch 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 1215 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini