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Title: Chicken With Mediterranean Vegetables
Yield: 4 Servings

Ingredients

      4    boned; skinless chicken
           -- breast halves
           ***FOR THE MARINADE***
      4    garlic cloves; crushed
      2    olives; slivered off their
           -- pits
      1 lg orange; juice of
    1/3 c  lemon juice
      2 tb balsamic vinegar
      2 ds teriyaki sauce
           ***FOR THE VEGETABLE FLAVOR
           -INFUSIO
      1 lg red onion; halved and sliced
      4    garlic cloves; crushed
      4    sun-dried tomatoes; chopped
      4    black olives; slivered off
           -their
           -- pits
      1    red chili; seeded and
           -chopped
    1/2 md eggplant; about 6 ounces;
           -peeled and diced
      2 tb raisins
      2 tb capers
      1    red bell pepper; seeded and
           -peeled
           -- and cut into strips
      1    yellow bell pepper; seeded
           -and peeled
           -- and cut into strips
  1 1/4 c  stock
  1 1/4 c  dry white wine
           salt and freshly ground
           -black peppe
           oil-water spray; see cook's
           -note
           fresh parsley and lemon
           -wedges; garnish

Instructions

Cook's note: An oil-water spray is a good way to trim fat from grill-fried
or oven-fried dishes. Fill a new, clean plant mister or plastic spray
bottle with 7/8 water and 1/8 oil. Give the bottle a shake before using on
pans or food.
1. Put chicken breasts in a dish. Mix marinade ingredients; pour over
chicken. Let steep.
2. Heat flavor-infusion ingredients in a skillet. Cover and simmer until
vegetables are tender.
3. Heat a ridged grill pan and spray with oil-water spray. Shake marinade
off chicken and grill 2-3 minutes on each side.
4. Place chicken in one layer on vegetables in the skillet. Cover and
simmer gently, turning, 7-8 minutes until cooked.
5. Slice chicken and serve with vegetables. Garnish with fresh parsley
and lemon wedges, if desired.
Yield: 4 servings
Nutritional information (per serving): 271 calories, 3 grams fat, 1 gram
saturated fat, 84 milligrams cholesterol, 10 percent calories from fat, 290
milligrams sodium
This recipe is from "Low Fat for Life Cookbook," Sue Kreitzman (DK
Publishing, $24.95)
Source: The Orange County Register - #1 newspaper in Orange County,
California April 7, 1999
http://www.ocregister.com/living/food/medchic5.shtml
Formatted by Pam Erickson using MC Buster

- - - - - - - - - - - - - - - - - -

Contributor: "Low Fat for Life Cookbook," Sue Kreitzman

Preparation Time: 0:00

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