Diabetes Recipes

Italian Chicken

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Italian Chicken
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Nutrition Facts

Makes: 4 Serving(s)


Amount Per Serving


Calories: 319


Total Fat: 8g


Saturated Fat: 2g


Cholesterol: 59mg


Sodium: 289mg


Total Carbohyrdates: 32g


Dietary Fiber: 7g


Protein: 27g


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About

Make this for: Dinner

Category: Poultry

This Recipe Makes: 4 Serving(s)

Summary

Skinless boneless chicken breasts seasoned and flavored with Italians best tastes and served over hot couscous.

What you'll need

  • 4 med skinless, boneless chicken breast halves
  • 2 tbsp. olive oil
  • 1 large onion, halved and thinly sliced
  • 2 small cloves garlic, minced
  • 3 large tomatoes, coarsely chopped
  • 1/4 cup Greek black olives or ripe olives, pitted and sliced
  • 1 tbsp. capers, drained
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 cup dry red wine or reduced-sodium chicken broth
  • 2 tsp. cornstarch
  • 1/4 cup snipped fresh basil
  • 2 cup hot cooked couscous

Instructions

  • Step 1
    Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.
  • Step 2
    For sauce, add the remaining olive oil, onion, and garlic to hot skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers, salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer, covered for 3 minutes. Stir together the wine or broth and cornstarch; add to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
  • Step 3
    Stir in basil. Pour sauce over chicken. Serve with couscous.

Diabetic Exchanges

  • Starch: 1 1/2
  • Non-Starchy Vegetables: 2
  • Meats & Meat Substitutes: 3