"The belly rules the mind."--Spanish Proverb

Broiled Chicken Breasts with Vegetable Saute Recipe

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This recipe for Broiled Chicken Breasts with Vegetable Saute, by , is from Our Family Cookbook Project, 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!

Contributor:  
Contributor:  
Virginia Behrens

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon garlic powder
teaspoon of salt, divided
teaspoon black pepper, divided
4 (6-ounce) skinless chicken breasts halves
Cooking spray
1 tablespoon olive oil
1 (8-ounce)package presliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
4 garlic cloves, minced
1 cup chopped plum tomato
cup chopped red onion
cup chopped fresh basil
2 teaspoons balsamic vinegar
cup (1 ounce) grated fresh Parmesan cheese

Directions:
Directions:
1. Preheat broiler
2. Combine garlic powder, teaspoon salt, ⅛ teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place chicken on a broiler pan coated with cooking spray, and broil 6 minutes on each side or until done. Remove chicken from pan, keep warm.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add remain teaspoon of salt, mushrooms, zucchini and minced garlic, saute 2 minutes. Add remaining ⅛ teaspoon of pepper, tomato, onion, basil, and vinegar, saute 3 minutes. Serve vegetable mixture over chicken, sprinkle with cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I often use Romano cheese in place of the Parmesan cheese.

 

 

 

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