Sauce:
1/4 cup unsweetened pineapple juice
2 tbsp lime juice
3 tbsp Splenda Granular
2 tbsp low-sugar peach jam
1 tbsp lite soy sauce
1/2 tsp thyme
1/4 tsp ginger
3 to 4 drops Tabasco sauce
Whisk all ingredients together in a small bowl; set aside.
4 (approximately 1 1/2 lb total) boneless skinless chicken breasts
Pound chicken between two sheets of plastic wrap or waxed paper to a thickness of 1/4-inch; place in a shallow bowl. Pour the sauce over the chicken; cover and refrigerate for at least 1 hour.
Heat broiler or grill.
Remove chicken from the sauce and pour the sauce into a small saucepan. Place sauce over medium heat and bring to a boil; turn down the heat and simmer.
Broil or grill the chicken approximately 5 minutes per side or until cooked through and juices run clear.
Spoon sauce over chicken to serve.
Yield: 4 servings
Per serving: 240 calories, 8 g carbs, 31 g protein sorry, no sodium numbers
Diabetic Exchanges: 4 lean meat, 1/2 carbohydrate
2 tbsp lime juice
3 tbsp Splenda Granular
2 tbsp low-sugar peach jam
1 tbsp lite soy sauce
1/2 tsp thyme
1/4 tsp ginger
3 to 4 drops Tabasco sauce
Whisk all ingredients together in a small bowl; set aside.
4 (approximately 1 1/2 lb total) boneless skinless chicken breasts
Pound chicken between two sheets of plastic wrap or waxed paper to a thickness of 1/4-inch; place in a shallow bowl. Pour the sauce over the chicken; cover and refrigerate for at least 1 hour.
Heat broiler or grill.
Remove chicken from the sauce and pour the sauce into a small saucepan. Place sauce over medium heat and bring to a boil; turn down the heat and simmer.
Broil or grill the chicken approximately 5 minutes per side or until cooked through and juices run clear.
Spoon sauce over chicken to serve.
Yield: 4 servings
Per serving: 240 calories, 8 g carbs, 31 g protein sorry, no sodium numbers
Diabetic Exchanges: 4 lean meat, 1/2 carbohydrate
file photo from TOH.
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