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Balsamic Chicken and Roasted Vegetables

  • 4 plum tomatoes
  • 12 mushrooms
  • 3 tablespoons Parmesan, freshly grated
  • 4 chicken breasts, skinned
  • Salt and freshly milled pepper to taste

Sauce

  • 1/3 cup balsamic vinegar

  • 1/3 cup tomato juice
  • 3 tablespoons Olive oil
  • 2 tablespoons fresh thyme, chopped, or-2 teaspoons dried
  • 2 tablespoons Dijon mustard
  • 1 tablespoon granulated sugar
  • 2 garlic cloves, minced
  

Method

Preheat oven to 400°F

Sauce: In a 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 1/4 cup 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 400°F 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 12-15 minutes or until no longer pink inside. Season chicken and vegetable with salt and pepper to taste. Serve with sauce.  

Serves: 4

Contributor: Pat Ciesla

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