Chicken with Mediterranean Vegetables

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4 servings

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Chicken with Mediterranean Vegetables Ingredients

4 Skinless boneless chicken

Instructions for Chicken with Mediterranean Vegetables

MMMMM--------------------------MARINADE------------------------------- 4 Cloves garlic; crushed 2 Olives; slivered, off their -pits 1 lg Orange; juiced 1/3 c Lemon juice 2 tb Balsamic vinegar 2 ds Teriyaki sauceMMMMM-----------------VEGETABLE FLAVOR INFUSION---------------------- 1 lg Red onion; halved and sliced 4 Cloves garlic; crushed 4 Sun-dried tomatoes; chopped 4 Black olives; slivered off -their pits 1 Red chili; seeded and -chopped 6 oz Eggplant; peeled and diced 2 tb Raisins 2 tb Capers 1 Red bell pepper; cored and -cut into strips 1 Yellow bell pepper; cored -and cut into strips 1 1/4 c Stock 1 1/4 c Dry white wine Salt and black pepper; -freshly ground Cooking spray; oil or water Fresh parsley Lemon wedges Put the skinned and trimmed chicken breasts in a dish. Mix the marinade ingredients and pour over the chicken. Let steep. Heat the flavor-infusion ingredients -- onion, garlic, sun-dried tomatoes, olives, chili, eggplant, raisins, capers, bell peppers, stock, wine, salt and pepper -- in a skillet. Cover and simmer until the vegetables are tender. Heat a ridged grill pan and spray with oil-water spray. Shake the marinade off the chicken and grill 2 to 3 minutes on each side. Place the chicken in one layer on the vegetables in the skillet. Cover and simmer gently, turning, 7 to 8 minutes until cooked. Slice chicken and serve with vegetables. Garnish with fresh parsley and lemon wedges, if desired. This recipe has 271 calories per serving; 10 percent of the calories are from fat; 3 grams fat (1 gram saturated fat) 84 milligrams cholesterol, 290 milligrams sodium. Estimated by the Publisher. Recipe by: Eating Smarter, Associated Press (1999) Posted to EAT-LF Digest by PatHanneman on Mar 27, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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Poultry Low fat Chicken
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