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Chicken Breast w/Rosrmary

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
CHICKEN BREAST WITH ROSEMARY

Exchanges
Serves: 4

- 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

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.

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.

One serving equals: Calories: 188, Fat: 6.4 g, Cholesterol: 69 mg, Sodium: 209 mg, Protein: 25.6 g, Carbohydrate: 2.6 ++++ Exchanges: 1/2 Vegetable, 3 Meat