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Add a photoServings: 4
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
- 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.
- Set aside 1/4 c. 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 min.
- 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.
- Menu suggestion: Balsamic Chicken and Roasted Vegetables Spinach Linguine Baked Red Grapefruit with Sugar and Cinnamon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 116 | 50% |
| Total Fat 13.11g | 16% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 293mg | 12% |
| Potassium 504mg | 14% |
| Total Carbs 12.77g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.37g | 6% |
| Protein 15.98g | 26% |
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