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5* Chicken Breast w/ Rosemary

Source of Recipe

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5* Chicken Breast w/ Rosemary

Diabeticgourmet.com – e-mail
1,001 Recipes For People with Diabetes
Reviews rate this recipe 5 Stars!
Exchanges
Serves: 4

Ingredients:
• 1 tablespoon olive oil, divided
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon minced garlic
• 1 tablespoon grated lemon rind
• 1/4 teaspooon salt
• 1/8 teaspoon pepper
• 4 boneless, skinless chicken breast halves (4 ounces each)
• 1/3 cup dry white wine or reduced-sodium chicken broth
• 1 tsp finely chopped fresh, or 1/2 tsp dried, crumbled rosemary leaves
• 1/2 cup diced, peeled fresh tomato

Directions:
1. Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.

2. Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.

Per Serving equals: Calories: 188; Protein: 25.6 g; Sodium: 209 mg; Cholesterol: 69 mg; Fat: 6.4 g; Carbohydrates: 2.6 g ++++ Exchanges: 1/2 Vegetable, 3 Meat