Balsamic Chicken and Peppers Recipe
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 each medium sweet yellow, red and orange peppers, julienned
- 1 small onion, sliced
- 2 tablespoons balsamic vinegar
- 1. Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 tablespoon oil for 4-6 minutes on each side or until a meat thermometer reads 170°; drain. Remove chicken and keep warm.
- 2. In the same skillet, saute peppers and onion in remaining oil for 3-4 minutes or until tender. Return chicken to the pan. Add vinegar; heat through. Yield: 4 servings.
1 chicken breast half with 1 cup peppers equals 220 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 133 mg sodium, 9 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.