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Balsamic Glazed Chicken














Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


6 large chicken legs
thigh attatched
1 tablespoon olive oil
1 medium onions
thinly sliced
1 each sweet red bell peppers
cut in 3/4inch strips
1 each green bell peppers
cut in 3/4inch strips
1 each sweet yellow bell peppers
cut in 3/4inch strips
2 large garlic cloves
14 ½ ounces tomatoes
¼ cup vinegar
¼ teaspoon red pepper flakes
¼ cup olives
green, sliced
¼ cup olives
black, sliced
½ teaspoon salt
¼ teaspoon black pepper
¼ cup pine nuts
1 x basil
sprigs, to garnish


In a non-stick fry pan, heat the oil over medium heat.

Add chicken; cover and cook, turning, for about 10 minutes until the pieces are brown on all sides.

Remove the chicken from the pan; set aside.

To the drippings in the pan, add onion, peppers, and garlic; cook stirring about 5 minutes or until slightly tender.

Add tomatoes, vinegar and red pepper flakes.

Heat mixture to boiling; reduce heat and simmer until mixture is slightly thick (about five minutes).

Stir in the olives, salt and pepper.

Return chicken to the pan; spoon sauce over chicken and cook about 20 minutes or until the chicken is glazed and fork tender.

Arrange the chicken on a serving platter.

Spoon the vegetable mixture over the chicken.

Sprinkle with pine nuts. Garnish with Basil sprigs.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 13761% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 303mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 37% Vitamin C 266%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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