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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Balsamic Chicken with Zucchini Recipe

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This recipe for Balsamic Chicken with Zucchini is from The Fantoli-Adamsons Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce: (I usually quadruple this)
¼ cup Fat-free Italian dressing
1 Tbsp balsamic or red wine vinegar
1 tsp sugar

4 medium skinless, boneless chicken breast halves
2 medium zucchini, bias sliced
2 tsp cooking oil
4 Roma tomatoes, quartered
Directions:
Directions:
Stir together salad dressing, vinegar, and sugar in a small bowl; set aside. Rinse chicken, pat dry with paper towels, and slice each breast half lengthwise to make 4 strips.

Spray skillet with nonstick cooking spray and preheat over medium heat. Add zucchini, cook and stir for 3-4 minutes or until zucchini is crisp-tender. Transfer to a serving platter; cover to keep warm.

Heat oil in the same skillet over medium-high heat. Add chicken, cook, and stir for 3-4 minutes or until chicken is tender and no longer pink. Transfer chicken to serving platter.

Stir tomatoes and dressing mixture into skillet. Cook and stir about 30 seconds or until heated through. Spoon over chicken and zucchini and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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