Cooking with diabetes

Sriracha puts the snap in grilled chicken dish

This entree combines the flavors of a caprese salad (tomatoes, mozzarella and basil) with the hearty protein of chicken breasts. Sriracha gives the balsamic reduction a bit of a kick. For a milder dish, reduce the hot sauce to 1 teaspoon.

To round out the meal without rounding your waistline, pair the chicken with grilled zucchini and bell peppers.

Grilled Chicken Caprese With Balsamic Reduction

4 small boneless, skinless chicken breasts, about 11/2 pounds

Kosher salt and ground black pepper

Garlic powder

2 tablespoons olive oil

2 cups inexpensive balsamic vinegar

2 cloves garlic, minced

1 tablespoon sriracha

4 (1-ounce) slices fresh mozzarella

1 pint cherry or grape tomatoes, halved or quartered

8 large leaves basil, cut into thin strips

Season both sides of the chicken with salt, pepper and garlic powder. Place chicken in a resealable plastic bag and add the olive oil. Massage the oil into the chicken. Seal bag and refrigerate 1 to 2 hours.

Meanwhile, make the balsamic reduction: Place the vinegar and garlic in a medium saucepan and bring to a boil. Reduce heat and simmer 8 to 10 minutes, or until mixture is thick and syrupy, stirring occasionally. Once mixture reaches desired consistency, remove from heat and whisk in the sriracha. Set aside.

Prepare grill for medium heat. Alternately, heat a grill pan over medium heat. Cook chicken, smooth side down, 8 to 10 minutes or until it releases from the grill grate. Flip and cook 6 to 8 minutes more or until chicken is cooked through.

Top each chicken breast with a slice of mozzarella, then one-quarter of the tomatoes and basil. Drizzle with balsamic reduction. Serve immediately.

Makes 4 servings.

Nutrition information: Each serving contains approximately 475 calories, 17 g protein, 25 g carbohydrate, 146 mg cholesterol, 525 mg sodium and 1 g fiber.

Carbohydrate choices: 1 1/2.

Recipe adapted from Chile Pepper magazine

Food on 08/27/2014

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