4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow peppers, julienned
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 chicken breast half with 1 cup vegetable mixture equals 304 calories, 12 g fat (2 g saturated fat), 100 mg cholesterol, 389 mg sodium, 11 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.
Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.
Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°.Yield: 4 servings.