Freeze Berries
Spread berries out on a cookie tray and place the tray in the freezer for about 1 1/2 hours, then transfer the frozen berries to a freezer bag.
—JOHNNIE B. BIRMINGHAM, AL
Blueberries and chicken may seem like a strange pairing, but trust me, it’s so good! I add a sprinkling of minced fresh basil for the finishing touch.
—SUSAN MARSHALL COLORADO SPRINGS, CO
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh or frozen blueberries
3 tablespoons Dijon mustard
Minced fresh basil or tarragon, optional
1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
2. In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.
PER SERVING 331 cal., 7 g fat (3 g sat. fat), 102 mg chol., 520 mg sodium, 31 g carb., trace fiber, 34 g pro. Diabetic Exchanges: 5 lean meat, 1 1/2 starch, 1/2 fat.
Freeze Berries
Spread berries out on a cookie tray and place the tray in the freezer for about 1 1/2 hours, then transfer the frozen berries to a freezer bag.
—JOHNNIE B. BIRMINGHAM, AL