Meet the Sullivans: Balsamic Chicken with Roasted Tomatoes & Mushroom and Zucchini Orzo

October 3, 2010

Balsamic Chicken with Roasted Tomatoes & Mushroom and Zucchini Orzo

Whew, that title is a mouthful! But believe me this dish will be a hit at your house. I found this recipe in our of my Cooking Light magazines a few years ago and Keith and I are big fans of it because its pretty simple, healthy and delicious.
{boil orzo}

{chop zucchini and mushrooms for the orzo}

{toss tomatoes in oil and honey before roasting}

{sautee zucchini and mushrooms in  a little butter until tender}

{combine orzo (after draining) with zucchini and mushrooms}

{roast tomatoes until the skins burst}

{the finished meal. D'lish!}
 


Balsamic Chicken with Roasted Tomatoes
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 1/4 cup tomatoes)

Ingredients

  • 1  pint grape tomatoes
  • 1  tablespoon  honey
  • 1 1/2  teaspoons  olive oil
  • 1/2  teaspoon  salt, divided
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/2  teaspoon  freshly ground black pepper
  • Cooking spray
  • Balsamic vinaigrette salad spritzer (such as Wish-Bone)

Preparation

1. Preheat oven to 450°.
2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.

Mushroom and Zucchini Orzo
Prep Time: 12 minutes
Cook Time: 6 minutes
Yield: 4 servings (serving size: 3/4 cup)

Ingredients

  • 1  cup  uncooked orzo (rice-shaped pasta)
  • Cooking spray
  • 1  cup  sliced mushrooms
  • 1  cup  diced zucchini
  • 1  tablespoon  butter
  • 1/2  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and keep warm.
2. While orzo cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and zucchini; sauté 6 minutes or until tender and browned.
3. Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.

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