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Name: Chicken with Mediterranean Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Skinless boneless chicken

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INGREDIENTS

4 Skinless boneless chicken

Servings

INSTRUCTIONS

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,

NOTES

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Chicken with Mediterranean Vegetables

4 Skinless boneless chicken

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 <kitpath@earthlink.net> on Mar  27, 1999,

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Nutrition

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Serving Size: 1 Serving (658g)
Recipe Makes: 4 servings

Calories: 783
Calories from Fat: 182 (23%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 4.9g
Cholesterol 460.6mg		142 %
Sodium 506.7mg		17 %
Potassium 1506.8mg		40 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 140.7g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 783

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