Ingredients:
1 lb fresh mushrooms ( stems removed & discarded)
8 boneless skinless chicken breast halves ( approx. 4 oz each)
2 large sweet red peppers, seeded & cut into 1-inch pieces
2 large yellow peppers, seeded & cut into 1-inch pieces
1 large purple onions, cut into thin slices
to taste vegetable oil cooking spray ( preferably olive oil-flavoured)
1/2 cup low sodium chicken broth or 1/2 cup no-salt-added chicken broth
1/4 cup balsamic vinegar
2 tablespoons balsamic vinegar
3 tablespoons olive oil
2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
4 cloves garlic, minced
Directions:
Preheat oven to 425.
Place mushroom caps, chicken, onion, red and yellow peppers in roasting pan coated with cooking spray.
In a small bowl, mix together chicken broth and remaining ingredients.
Pour half of broth mixture into roasting pan.
Bake, uncovered, for 20 minutes.
Stir; pour remaining broth mixture into roasting pan.
Bake an additional 10-15 minutes or until vegetables are tender and chicken is cooked.
Cut chicken into bit-size pieces.
Mix and serve
Servings: 6
Time preparation: 0 min.
Time total: 0 min.