Wednesday, January 6, 2010

Balsamic Vinegar, how i love thee...

I got our lasted copy of Cooking Light magazine, and while i thumbed through, this JUMPED out at me, and i'm so glad it did. this was AMAZING. How can this be good for you!? i simply can't even understand it. i made it with the exact side dish that they told me too as well, Mascarpone Mashed Potatoes

Roast Chicken with Balsamic Bell Peppers

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutritional Facts
Calories: 28; Fat: 11g; Protein: 35.9g; Carbohydrate: 8.8g; Fiber: 1.9g; Cholesterol: 2mg; Sodium: 644mg; Calcium: 38mg 94mg; Iron:
Weight Watcher Points-6

Mascarpone Mashed Potatoes

  • 1 1/2 lbs yukon gold potatoes
  • 1/3 cup 2% low-fat milk
  • 3 tablespoons mascarpone cheese
  • 1/2 teaspoon salt
  • 1 tablespoon garlic poweder

  1. Place cubed and peeled potatoed in a large saucepan cover with water and Bring to a boil.
  2. Reduce heat and simmer for 15 minutes or until tender.
  3. Drain and return to pan.
  4. Add milk, mascarpone cheese, and salt.
  5. Mash to desired consistency. (make 4 servings)
Nutrition Facts
Calories 184.4; Total Fat 5.2 g; Cholesterol 16.6 mg; Sodium 313.4 mg; Potassium 796.7 mg; Total Carbohydrate 29.5 g; Dietary Fiber 3.1 g; Sugars 3.2 g; Protein 4.2 g

Weight Watcher Points-4


Stephanie said...

What did the mashed taste like?

Housewife In Training said...

The potatoes were super creamy. i might add some chives in next time. since they add no fat or calories to the dish either. the garlic powder def. helped in the flavor department. the cheese has zero flavor, it's just used to make it creamy. if you aren't watching what you eat, you could eat crumbled bacon and i beat you that would super delish!