Jalapeno-Basil Chicken

By Tonya_Speed

NUTRITION per serving: 338 Calories; 1g Fat; 27g Protein; 51g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 3 1/2 Other Carbohydrates. Points: 7

Ingredients

• 10 ounces jalapeno pepper jelly
• 1/3 cup dry white wine (or use white grape juice with a splash of cider vinegar)
• 1/4 cup chopped fresh basil leaves
• 4 (4-oz) boneless skinless chicken breast halves
• 1/3 teaspoon salt
• 1/8 teaspoon black pepper

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a small saucepan, cook first 3 ingredients (jalapeno jelly through basil leaves) over low heat, stirring often, for 5 minutes or until jelly melts; remove from heat and allow mixture cool completely. Pour 1 cup of jelly mixture into a large zipper-topped plastic bag, reserving remaining mixture. Add chicken to bag, seal, turn to coat and let stand at room temperature for 30 minutes, turning occasionally. Preheat grill to MEDIUM-HIGH. Remove chicken from marinade, discarding marinade and bag. Sprinkle chicken evenly with salt and pepper; grill, covered, for 3 to 4 minutes per side or until chicken is cooked through and juices run clear. Serve with remaining jalapeno jelly mixture.

SERVING SUGGESTION: Steamed red skin potatoes and steamed green and yellow (wax) beans.
GLUTEN FREE: Make sure jalapeno jelly and wine (or grape juice/vinegar) are gluten free.