BALSAMIC-ROSEMARY CHICKEN

Yield: 4 servings
Source: "Express Lane Diabetic Cooking" by Robyn Webb


INGREDIENTS

- 4 (4 ounce) pieces boneless, skinless chicken breasts,
defrosted in
refrigerator overnight
- 2 tablespoons Dijon mustard
- Salt and fresh ground pepper to taste
- 2 tablespoons minced garlic
- 2 tablespoons water
- 1/4 cup white balsamic vinegar
- 4 sprigs fresh rosemary

DIRECTIONS

Place chicken pieces in a casserole dish. Smooth mustard
over chicken. Sprinkle with salt and pepper and garlic.
Pour water and vinegar over the chicken. Place one sprig of
rosemary over each piece. Cover with foil and refrigerate for
2-3 hours to marinate.
Preheat the oven to 350 degrees F. Place the covered
casserole dish in the oven and bake for 20 minutes. Remove
the foil and bake for 10 more minutes to brown the chicken.

Nutritional Information Per Serving:
Calories: 157, Fat: 3 g, Cholesterol: 68 mg, Sodium: 156 mg,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 26
g
Diabetic Exchanges: 1/2 Carbohydrate, 3 Very Lean Meat

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