From: listmanager@shagmail.com Sent: Wednesday, July 25, 2001 6:49 AM To: The Daily Recipe Subject: DailyRecipe: Chick Chick Chicken The Daily Recipe: Wednesday, July 25, 2001 *------ A WORD FROM THE KITCHEN ------* Two of my favorite things...balsamic vinegar (regular or white) and chicken of course equal this juicy BALSAMIC CHICKEN recipe that will have you feeling like a gourmet cook. I'd say some roasted red potatoes on the side would do the trick and you can drizzle some of the juice on those too. Enjoy! Marzee mailto:marzee@thedailyrecipe.com *----------------------------------------------------------* Block, Burn & Lose 1000 Calories A Day -- Guaranteed! Jan Barron was overweight and desperate to lose weight. With just 4-months to go before her wedding -- she discovered what may be the secret of the century... the BBL1000! She shed 65 pounds and 5 dress sizes in just 9 weeks! Imagine losing 40-50-60 pounds and more - that quickly - and without ever going hungry! Order TODAY: http://ads.pulsetv.com/al/a?aid=7&ent=35 WHY DOES IT WORK? Its effective because it actually blocks sugar, carbohydrates & fat that would normally attach to your body. Only $14.98 (save $6.00 on two bottles!) to order visit: http://ads.pulsetv.com/al/a?aid=574&ent=35 Lose Weight with BBL1000 - Guaranteed Results *----------------------------------------------------------* ************************************************************ RECIPE: BALSAMIC CHICKEN ************************************************************ INGREDIENTS: 4 broiler-fryer chicken breast halves, skinned and boned 2 teaspoons lemon-pepper seasoning 1-1/2 teaspoons extra virgin olive oil 1/3 cup balsamic vinegar 1/4 cup chicken broth 2 garlic cloves, minced 4 teaspoons butter parsley sprigs cherry tomatoes DIRECTIONS: On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes. Yield: 4 Servings Categories: Chicken http://www.thedailyrecipe.com ************************************************************ ************************************************************ *----------------------------------------------------------* FREE - Stunning, Genuine 1/2 Karat Cubic Zirconia Pendant We've got a stunning genuine 1/2 Karat Cubic Zirconia Pendant necklace. They are cut & polished like a diamond for maximum brilliance! With a silver tone setting and accompanying 18" chain, this gorgeous pendant demands attention! Get your Diamond Quality, Cubic Zirconia Pendant Necklace for FREE... you cover the delivery cost of $4.97 each. Sorry, limit of 4per customer: http://ads.pulsetv.com/al/a?aid=574&ent=316 AOL Users Click Here *----------------------------------------------------------* ............................................................ <<<<<<<<<<<<<< MARZEE's CORNER >>>>>>>>>>>>>>> *** MAKEOVERS FOR YOUR LEFTOVER COOKED CHICKEN *** Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days - whole cooked chicken, an additional day. If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving. If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40 degrees or above 140 degrees. *----------------------------------------------------------* For more delicious recipes come back and check out the RECIPE BOX on our website. 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