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Chicken Again? Yes!

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Balsamic Chicken and Vegetables

For the best taste, look for balsamic vinegar that's been aged at least eight years.

Start to finish: 30 minutes
Makes: 4 servings


  • 1/4 cup bottled Italian salad dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 12 ounces chicken breast tenderloins
  • 10 ounces asparagus, cut into 2-inch pieces, or 10-ounce package frozen cut asparagus, thawed and well drained
  • 1 cup shredded carrot
  • 1 small tomato, seeded and chopped


  1. Stir together salad dressing, vinegar, honey, and crushed red pepper in a small mixing bowl. Set aside.
  2. In a large skillet, heat oil over medium-high heat and cook chicken for 5 to 6 minutes, or until tender and no longer pink, turning once. Remove chicken to serving dish; cover and keep warm.
  3. Add asparagus and carrot to skillet. Cook, stirring, 3 to 4 minutes, or until asparagus is crisp-tender; transfer to dish.
  4. Stir dressing mixture and add to skillet. Cook for 1 minute, stirring to scrape up browned bits. Drizzle dressing over chicken and vegetables. Sprinkle with tomato.

Nutrition Facts

Per serving: 271 calories, 22g protein, 12g carbohydrate, 15g fat (2g saturated), 2g fiber

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mswhatever17 wrote:

So super tasty, easy to make and low calorie. Filling too. My whole family loves it and it is highly requested.

5/10/2011 10:28:16 AM Report Abuse
tabascocat2 wrote:


10/23/2009 01:37:46 AM Report Abuse

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