We like to use merlot in this recipe to bring out the berry flavor.
—ELIZABETH WRIGHT RALEIGH, NC
PREP: 35 MIN. • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1 cup fresh strawberries, halved
1 cup fresh raspberries
1 cup merlot or red grape juice
2 tablespoons sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced fresh basil leaves
1. In a small saucepan, combine the strawberries, raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally.
2. Meanwhile, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
3. Serve with the berry sauce; garnish with fresh basil.
PER SERVING 251 cal., 4 g fat (1 g sat. fat), 94 mg chol., 378 mg sodium, 13 g carb., 3 g fiber, 35 g pro. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fruit.