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CM at -*v . ■ • WKr • 'ii ’ ’’ JbJjLam, I ■ Merlot, 750-ml bot. SAVE UP TO 4.00 1 F ' ilka! I / \ 'litl.lNC t»*» n Lindemans Wine 6.99 Selected Varietals, 750-ml bot. SAVE UP TO 1.00 Turning Leaf Wine d ° nnay 2§10.00 Or Syrah, Zinfandel, Pinot Noir, Cabernet Sauvignon, Riesling, Merlot, or Rinot Grigio, 750-ml bot. SURPRISINGLY LOW PRICE WINE Piper Heidsieck Champagne 2799 Brut Cuvee or Extra Dry, 750-ml bot. Sutter Home White Zinfandel Wine 6.99 Or Red Zinfandel, Sauvignon Blanc, White Cabernet, Chenin Blanc, or White Merlot, 1.5-L bot. Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Grape® magazine online, too. A(ABCDN),JS-12/06/07 2 Bring yumfamily back to the table. Cooking Sequence • Prepare chicken through step 2-10 minutes • Prepare salad - 5 minutes • Complete chicken and serve - 5 minutes Serves 4 * Meal Time: 20 Minutes Suggested Items: Diner's Choice Mashed Potatoes, Bakery Sourdough Bread, Bakery Cheesecake Wheel Wine Suggestion: A smooth, medium-bodied red wine such as J. Lohr Cabernet Sauvignon, which has dark ruby colors with red and purple hues and a dark cherry aroma with hints of raspberry and vanilla. Balsamic Chicken and Vegetables 1 cup pre-diced onions 1 cup baby-cut carrots 4 ounces pre-sliced baby portabella mushrooms 1 pound Publix Boneless, Skinless Chicken Breasts Pam Canola Cooking Spray 1 teaspoon Montreal steak seasoning 1 1/2 tablespoons Gia Russa Balsamic Vinegar Bistro Salad 5 ounces Dole Spring Mix Salad 1/2 cup Mrs. Cubbison's Seasoned Croutons 1/4 cup Sargento Fancy Shredded Parmesan Cheese 1/4 cup Caesar salad dressing Pick up a recipe card on the Apron's® Simple Meals recipe card rack at your local Publix. Visit www.publix.com/aprons for more Apron's® recipes. ©2007 Publix Super Markets, Inc. Balsamic Chicken and Vegetables With Bistro Salad a£Ft*aol?3fc' •» -., „j- , ■- - 1 Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot. Preheat large saute pan on medium-high 2-3 minutes. Cut chicken into 1 1/2-inch-wide strips. Wash hands. 2 Coat pan with cooking spray. Add chicken, using tongs; sprinkle with steak seasoning. Cover and cook 2-3 minutes, turning once. 3 Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown. 4 Remove lid and cook 3 more minutes, stirring once. Stir in balsamic vinegar and serve. CALORIES (per 1/4 recipe) 174 kcal; FAT 2g; CHOL 66mg; SODIUM 243 mg; CARB 9g; FIBER 2g; PROTEIN 28g; VIT A 109%; VIT C 13%; CALC 4%; I RON 6% 1 Combine salad mix, croutons, and cheese in salad bowl. 2 Toss with dressing and serve. CALORIES (per 1/4 recipe) 127 kcal; FAT 12g; CHOL smg; SODIUM 400 mg; CARB 4g; FIBER <lg; PROTEIN sg; VIT A 35%; VITC 10%; CALC 15%; IRON 4% Shortcuts and Tips Serve the chicken with half the carrots, and the salad without the croutons, for a meal under 10g net carbs.