I serve this zesty chicken with corn on the cob, grilled and basil-buttered.
—RITA WINTRODE CORRYTON, TN
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1 tablespoon canola oil
2 garlic cloves, minced
1/2 cup chili sauce
3 tablespoons brown sugar
2 teaspoons salt-free seasoning blend, divided
3/4 teaspoon cayenne pepper, divided
2 teaspoons ground mustard
2 teaspoons chili powder
8 boneless skinless chicken breast halves (4 ounces each)
1. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat.
2. In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil.
3. Grill chicken, covered, over medium heat for 4 minutes. Turn; grill about 4-6 minutes longer or until a meat thermometer reads 165°, brushing chicken tops occasionally with the chili sauce mixture.
Per 1 chicken breast half : 179 cal., 5g fat (1g sat. fat), 63mg chol., 293mg sod., 10g carb. (8g sugars, 0 fiber), 23g pro.
Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.