Sweet 'n' Zesty Chicken Breasts Recipe

Sweet 'n' Zesty Chicken Breasts Recipe photo by Taste of Home

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“On frosty winter nights, my husband and I love this delicious chicken served up with hot couscous and a veggie saute of zucchini, green peppers and sliced mushrooms,” suggests Jennifer Rahe from St. Cloud, Minnesota.

This recipe is:

Quick

Diabetic Friendly

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Sweet 'n' Zesty Chicken Breasts Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 medium onion, sliced
1 tablespoon canola oil
1 cup water
1 package (2.4 ounces) tomato-basil soup mix
2 tablespoons brown sugar
1/4 to 1/2 teaspoon hot pepper sauce
Hot cooked couscous, optional

Directions

In a nonstick skillet, brown chicken with onion in oil on both sides. Remove and set aside. In the same skillet, combine the water, soup mix, brown sugar and hot pepper sauce. Bring to a boil, stirring constantly. Return chicken and onion to pan. Reduce heat; cover and simmer for 5-7 minutes or until chicken juices run clear. Serve over couscous if desired. Yield: 2 servings.

Nutritional Analysis: 1 chicken breast half with 1/2 cup sauce (calculated without couscous) equals 452 calories, 13 g fat (2 g saturated fat), 98 mg cholesterol, 825 mg sodium, 42 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable.

Originally published as Sweet 'n' Zesty Chicken Breasts in Cooking for 2 Winter 2006, p26

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Sweet 'n' Zesty Chicken Breasts

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(1-1) of 1 reviews

Reviewed on Jul. 30, 2008 by ewellla

This was good. I doubled the recipe to feed a family of 4. I couldn't find the tomato-basil soup mix from our supermarket, so I used plain tomato and added basil seasoning to it. Made it with steamed rice and white potatoes.