Robert's Mediterranean Chicken of Love

Recipe by Robert Lewis, www.happydiabetic.com

June 2007

If you've ever traveled to Greece, you know all about the healthy eating habits of the locals. This dish is a rich and full-flavored sample of their cuisine, heavy with aromas from the Mediterranean.

The tender chicken, garlic, and tomatoes create a delicious combination that your friends and family will not soon forget, and it's just as good if you substitute shrimp for the chicken. This recipe is easy to prepare…and remember, it was made with love!

Ingredients & Methods

Serves 4

Robert's Mediterranean Chicken of Love

2 teaspoons extra virgin olive oil

¼ cup white wine

1 pound skinless, boneless chicken breast halves, sliced

2 cloves of garlic

3 roma tomatoes, diced

2 tablespoons chopped fresh basil

1 tablespoon rosemary

1 tablespoon oregano

10 pitted kalamata or black pitted olives

¼ cup chopped fresh parsley

salt and pepper to taste

Nutrition at a Glance (per serving)
Calories	336
Total fat	17.75g
Carbohydrate	4.92g
Protein	34.58g

Method:

Heat oil in a large skillet over medium heat. Add sliced chicken and sauté about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside.
Sauté garlic in pan drippings for 30 seconds, then add tomatoes and sauté for 3 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes.
Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.

Robert Lewis, a professional chef since 1976, was diagnosed with type 2 diabetes in 1998. Since that time, he has devoted himself to creating five-star recipes that are both delicious and healthy for people with diabetes. Known as "Chef Robert Lewis, The Happy Diabetic," he brings encouragement and good eating to audiences around the country.