4 6-ounce skinless, boneless chicken breasts
1/4 cup balsamic vinegar
7 ounces pitted peaches
1/2 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon sea salt
1 tablespoon minced onion
1/2 teaspoon minced garlic
1 ounce slivered almonds
Heat the oven to 375 degrees.
Lightly coat a casserole with cooking spray. Rinse the chicken breasts, and pat them dry. Place them in the casserole. Coat them lightly with cooking spray, and sprinkle a small amount of sea salt over them.
Cut the pitted peach into quarters, and put them in a blender. Add the balsamic vinegar, and blend until smooth.
Pour the mixture into a shallow dish, and add all the remaining ingredients except the almonds. Mix by hand, and then pour the mixture over the chicken, spreading evenly. Sprinkle the chicken with almonds.
Place the chicken in the oven on a middle rack, uncovered, and bake for 30 minutes or until it is cooked through.
Remove the chicken from the oven. Let it sit for a few minutes, and serve.
Makes four servings, each containing: calories, 141; fat, 2.67 grams; carbohydrate, 7.19 grams; protein, 23.37 grams
Editor’s note: Jenny Grothe is a trainer, nutritionist, motivator, speaker and author who enjoys playing in the kitchen. Having lost 60 pounds, going from a size 14 to a size 4, she knows firsthand the importance of regular training and a clean diet in maintaining a healthful lifestyle. Since losing the weight five years ago, she has competed in seven figure competitions, placing in five, and has run three marathons, including the Boston Marathon in 2011. To contact Jenny and learn more about her services, go to www.jen-fit.com.