eaglssong
05-14-2000, 05:24 AM
JILL'S BALSAMIC GLAZED CHICKEN 3.2 POINTS
This is one of everyone's favorites, so I want to share it with all of you. Thanks Jill.
Jill's Balsamic Glazed Chicken
3.2 WW POINTS PER SERVING
* Exported from MasterCook *
Balsamic Glazed Chicken
Recipe By : Jill
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breasts, no skin, no bone, R-T-C
1 tablespoon vegetable oil
1/2 teaspoon pepper
3 garlic cloves -- chopped
1 1/2 Tablespoons tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons green onion tops -- thinly sliced
In large fry pan, heat oil over medium-high heat.
Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and drain off any excess oil.
Add garlic to pan; saute over medium heat for 2 minutes.
Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan.
Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.
Return chicken to pan; reduce heat to medium.
Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.
Description:
"WW Points: 3.2"
- - - - - - - - - - - - - - - - - - -
Per serving: 182 Calories (kcal); 5g Total Fat; (27% calories from fat); 27g Protein; 6g Carbohydrate; 72mg Cholesterol; 275mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Calories 173
Fiber (g)2.8
Total Fat (g) 4
Protein (g) 22
Saturated Fat (g) 0.7
Sodium (mg)103
Potassium (mg) 552
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
This is one of everyone's favorites, so I want to share it with all of you. Thanks Jill.
Jill's Balsamic Glazed Chicken
3.2 WW POINTS PER SERVING
* Exported from MasterCook *
Balsamic Glazed Chicken
Recipe By : Jill
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breasts, no skin, no bone, R-T-C
1 tablespoon vegetable oil
1/2 teaspoon pepper
3 garlic cloves -- chopped
1 1/2 Tablespoons tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons green onion tops -- thinly sliced
In large fry pan, heat oil over medium-high heat.
Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and drain off any excess oil.
Add garlic to pan; saute over medium heat for 2 minutes.
Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan.
Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.
Return chicken to pan; reduce heat to medium.
Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.
Description:
"WW Points: 3.2"
- - - - - - - - - - - - - - - - - - -
Per serving: 182 Calories (kcal); 5g Total Fat; (27% calories from fat); 27g Protein; 6g Carbohydrate; 72mg Cholesterol; 275mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Calories 173
Fiber (g)2.8
Total Fat (g) 4
Protein (g) 22
Saturated Fat (g) 0.7
Sodium (mg)103
Potassium (mg) 552
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0