Ingredients 1 tablespoon olive oil, divided 1-1/2 teaspoons balsamic vinegar 1 teaspoon minced garlic 1 tablespoon grated lemon rind 1/4 teaspooon salt 1/8 teaspoon pepper 4 boneless, skinless chicken breast halves (4 ounces each) 1/3 cup dry white wine or reduced-sodium chicken broth 1 tsp finely chopped fresh, or 1/2 tsp dried, crumbled rosemary leaves 1/2 cup diced, peeled fresh tomato Directions Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade. Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes. Calories: 188 Protein: 25.6 g Sodium: 209 mg Cholesterol: 69 mg Fat: 6.4 g Carbohydrates: 2.6 g Exchanges: 1/2 Vegetable, 3 Meat Source: 1,001 Recipes For People with Diabetes