- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Tomato-Rosemary Chicken



  1. Season both sides of chicken breast halves with salt and pepper. Place flour on a sheet of waxed paper. Turn chicken in flour to coat both sides; shake off any excess and place chicken on another piece of waxed paper.
  2. Heat oven to 375F.
  3. Heat 1 tbsp oil and 1 tbsp butter in a large non-stick skillet over medium-high heat. Add 6 chicken breast halves and saute until lightly browned, about 3 minutes per side. Place chicken in a 15x10x1-ich jelly-roll pan in a single layer, filling half of pan. Repeat with remaining oil, butter, and chicken.
  4. Bake chicken in heated 375F oven for 20 minutes or until internal temperature registers 170F on an instant-read thermometer.
  5. Meanwhile, add garlic and proscuitto to skillet; cook over medium heat, stirring constantly, 3 minutes. Add wine and rosemary; cook 2 minutes, stirring up any browned bits from bottom of skillet.
  6. Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
  7. Place chicken on a serving platter; pour sauce over top. Serve immediately.

Nutritional Information Per Serving:

Calories: 257
Fat: 11 grams
Sodium: 377 miligrams
Cholesterol: 89 miligrams
Protein: 34 grams
Carbohydrates: 5 grams

Diabetic Exchanges

4 Low-Fat Meat; 1 Vegetable

Source: Family Circle: All-time Favorite Recipes