Ingredients
1 tablespoon olive oil1 tablespoon balsamic vinegar1 tablespoon Worcestershire sauce1 tablespoon reduced-sodium teriyaki sauce1-1/2 teaspoons reduced-sodium soy sauce2 boneless skinless chicken breast halves (5 ounces each)1 small potato, peeled and cut into 1/2-inch cubes2 large fresh mushrooms, sliced1 large carrot, sliced1 small green pepper, chopped7 pitted ripe olives, halved1/3 cup chopped onion1 tablespoon grated Parmesan cheese1/2 teaspoon Italian seasoning
Preparation
In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning.
Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.
