• 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


  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.

Recipe Yield: Serves: 4

Nutritional Information Per Serving:

Calories: 188
Fat: 6.4 grams
Sodium: 209 milligrams
Cholesterol: 69 milligrams
Protein: 25.6 grams
Carbohydrates: 3 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1/2 Vegetable, 3 Meat

Book Title: 1,001 Recipes For People with Diabetes

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