Diabetic Living Summer 2019

SUMMER 2019 / DI ABETIC LI VING 67

Grilled Chicken Breasts with
Tomato-Caper Sauce

ACTIVE: 30 min. TOTAL: 30 min.
EQUI P ME N T: Charcoal or gas grill
6g CARB

This grilled twist on chicken piccata fea-
tures a creamy white-wine-and-caper pan
sauce that gets a burst of summer flavor
from fresh grape tomatoes and basil.
Pounding the chicken prior to grilling en-
sures even cooking.

Tomato-Caper Sauce
1½ tsp. olive oil
2 cloves garlic, minced
1 pint grape tomatoes, halved, or
2½ cups chopped tomatoes
½ cup dry white wine
2 Tbsp. capers, rinsed

¼ tsp. salt

¼ tsp. ground pepper

2 tsp. chilled unsalted butter,

cubed

2 Tbsp. chopped fresh basil

Chicken

1 lb. boneless, skinless chicken

breasts

1 Tbsp. olive oil

¼ tsp. salt

¼ tsp. ground pepper

1. Preheat grill to medium-high.


2. To prepare sauce: Heat 1½ tsp. oil in
   a large skillet over medium heat. Add
   garlic and cook, stirring, until fragrant,
   30 seconds to 1 minute. Stir in tomatoes,
   wine, capers, and ¼ tsp. each salt and
   pepper; cook until the liquid has evap-
   orated slightly, about 4 minutes. Stir in

butter; cook, stirring, until the sauce has

thickened slightly and the tomatoes are

soft, 1 to 2 minutes. Remove from heat

and stir in basil. Keep warm.

3. To prepare chicken: Place chicken
   between 2 sheets of plastic wrap;
   pound with a mallet to ½-inch thick-
   ness. Rub with oil and sprinkle with salt
   and pepper. Grill the chicken until an
   instant-read thermometer inserted in
   the thickest part registers 165°F, 4 to 5
   minutes per side. Serve the chicken with
   the sauce.

SERVES 4: 4 oz. chicken + ½ cup sauce each

CAL 232, CARB 6g (2g fiber, 3g sugars), FAT 10g

(3g sat. fat), PROTEIN 24g, CHOL 68mg, SODIUM

398mg, POTASSIUM 492mg.

Nourish: GET GRILLING

TOMATO-

CAPER

SAUCE

Mix & match this

sauce with ...

Chicken

Shrimp

Firm white fish

Pork