1277 McArthur Street
Manchester, TN 37355
Balsamic Chicken and Vegetables
Ingredients
- 1/4 cup Bottled Italian Salad Dressing
- 2 tbls balsamic vinegar
- 1 tbls Honey
- 1/8 tsp crushed red pepper
- 2 tbls olive oil
- 1 lb chicken breast tenderloins
- 10 oz fresh asparagus cut into 2 inch pieces or 10 oz pkg frozen, thawed and drained
- 1 cup shredded carrot
- 1 small tomato chopped
Servings:
Units:
Instructions
- In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings. Per serving: 269 cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro.
There is no Nutrition Label for this recipe yet.
Share this Recipe