Tuesday, June 18 2013, 11:48 AM MDT
Oven Baked Chicken Breasts With Steamed Squash
As Aired On June 21, 2012
Recipe Courtesy Of The American Heart Association
4 boneless, skinless chicken breasts halves (4 ounces each), visible fat removed
1/3 cup fat-free Italian or Balsamic Vinaigrette dressing
1.) Preheat oven to 350°. Lightly spray a 9 x 13 baking dish with cooking spray.
2.) Trim visible fat from chicken (optional – pound to even thickness)
3.) Place chicken breast halves in baking dish, spoon half of the dressing evenly over the chicken. Flip chicken with a fork and spread remaining dressing evenly over the chicken.
4.) Bake uncovered at 350° for 25-30 minutes until chicken is tender and no longer pink.
TIP: Allow the chicken to stand at least 10 minutes before you slice it so the juices redistribute throughout the meat.
3 medium squash (any combination of zucchini or yellow squash)
1 small tomato
1 teaspoon Italian seasoning
3 tablespoons water
1.) Wash squash and tomato, remove ends of squash with a knife. Slice squash in ¼ inch thick slices. Dice tomato.
2.) Add water to a microwave-safe covered dish. Add squash and tomato and sprinkle with Italian seasoning.
3.) Microwave covered on high 5-7 minutes until vegetables reach desired softness.
(Copyright 2012 Sinclair Broadcasting Group.)