1 large sweet onion, thinly sliced
1 teaspoon olive oil
4 large fresh button mushrooms, thinly sliced
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1 cup chicken broth or stock
2 boneless skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium zucchini, thinly sliced
1. Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4 to 5 minutes. Add mushrooms; cook until tender, 4 to 5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6 to 8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8 to 10 minutes. Remove from heat; cool slightly.
2. Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.
3. Place packets on grill or in oven; cook until chicken is no longer pink, 15 to 20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.
TOTAL TIME: Prep: 45 min. Grill: 15 min.
YIELD: 2 servings.
Nutrition Facts
1 packet: 302 calories, 7g fat (2g saturated fat), 94mg cholesterol, 838mg sodium, 21g carbohydrate (12g sugars, 3g fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1/2 fat.