Monday, July 16, 2007

Carmelized-Garlic Chicken

This chicken is SO yummy... and tastes pretty gourmet to me... and has real nice presentation. So good for a dinner party. It's from Betty Crocker Diabetic Cookbook.

4 cloves garlic, finely chopped
1 T. canola oil or butter
2 t. packed brown sugar
1/4 t. salt
1 lb. boneless, skinless chicken breast halves
1/4 c. water
4 slices tomato
4 slices Havarti or Swiss cheese
1 T. chopped fresh or 1/2 t. dried basil leaves

1. Cook garlic and oil in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn brown. Stir in brown sugar until melted.
2. Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and has clear juices. Chicken will be golden brown. Watch carefully to prevent scorching (though even if they're a little scorched - they're pretty good! My husband actually likes it if they're a little scorched).
3. Top each chicken piece with tomato, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.

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