We love this with freshly picked strawberries and spring greens.
—ALICIA DUERST MENOMONIE, WI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 tablespoon cornstarch
1 tablespoon sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 cup water
1 cup fresh strawberries, chopped
1/2 cup white wine or grape juice
2 teaspoons minced fresh mint
CHICKEN
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
Sliced green onion
1. In a saucepan, mix the first five ingredients until smooth; stir in the strawberries and wine. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in the mint.
2. Sprinkle the chicken with salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°; brush occasionally with 1/4 cup sauce during the last 4 minutes. Serve with remaining sauce. Sprinkle with green onion.
Per 1 chicken breast half with 1/4 cup sauce: 224 cal., 4g fat (1g sat. fat), 94mg chol., 378mg sod., 8g carb. (5g sugars, 1g fiber), 35g pro.
Diabetic Exchanges: 5 lean meat, 1/2 starch.