GRILLED CHICKEN BREASTS WITH FRUIT SALSA

[Guest guest]

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> GRILLED CHICKEN BREASTS WITH FRUIT SALSA

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> Yield: 4 servings

> Source: " The Diabetes Food and Nutrition Bible " by Hope Warshaw

> Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=70

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> INGREDIENTS

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> Fruit Salsa:

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> - 2 cans (8 ounces each) crushed pineapple,

> packed in juice, drained

> - 1 mango, peeled and cubed

> - 1/2 papaya, peeled and cubed

> - 2 tablespoons rice vinegar

> - 1 tablespoon finely minced cilantro

> - 1 tablespoon minced red pepper

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> - 2 whole chicken breasts, boned, skinned, halved

> (10 ounces meat each)

> - 2 teaspoons olive oil

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> Garnish:

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> - kiwi slices

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> DIRECTIONS

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> In a medium bowl, combine salsa ingredients.

> Cover and refrigerate for 1 hour.

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> Preheat an oven broiler or outdoor grill. Brush the

> chicken breasts with the olive oil. Grill or broil the

> chicken about 7 minutes per side or until no pink remains.

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> To serve: Place fruit salsa on a plate using a few

> spoonfuls per person. Top with a cooked chicken breast.

> Garnish with a kiwi slice.

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> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 305, Fat: 6 g, Cholesterol: 85 mg, Sodium: 79 mg,

> Carbohydrate: 30 g, Dietary Fiber: 3 g, Sugars: 25 g, Protein: 32 g

> Diabetic Exchanges: 4 Very Lean Meat, 2 Fruit, 1 Fat

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