Chicken with Rosemary
From Diabetic Gourmet Magazine /
diabeticgourmet.com
Recipe Yield: 4 Servings
Ingredients
1 tablespoon olive oil, divided
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated lemon rind
1/4 teaspoon 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 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Directions
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.
Nutritional Information Per Serving:
Calories: 188
Fat: 6.4 grams
Sodium: 209 milligrams
Cholesterol: 69 milligrams
Protein: 25.6 grams
Carbohydrates: 3 grams
Diabetic Exchanges: 1/2 Vegetable, 3 Meat
From Diabetic Gourmet Magazine /
Diabetic Gourmet Magazine | Diabetic Recipes, Diabetic Diet and Meal Plans - Official Site
Award-winning diabetes lifestyle magazine with diabetic recipes, diabetes meal plans, diet tips and tools. Helping people living with diabetes since 1995.
diabeticgourmet.com
Recipe Yield: 4 Servings
Ingredients
1 tablespoon olive oil, divided
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon grated lemon rind
1/4 teaspoon 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 teaspoon finely chopped fresh, or 1/2 teaspoon dried, crumbled rosemary leaves
1/2 diced, peeled fresh tomato
Directions
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.
Nutritional Information Per Serving:
Calories: 188
Fat: 6.4 grams
Sodium: 209 milligrams
Cholesterol: 69 milligrams
Protein: 25.6 grams
Carbohydrates: 3 grams
Diabetic Exchanges: 1/2 Vegetable, 3 Meat
