Recipe from Diabetic-recipes.com
4 4-ounce boneless, skinless chicken breasts, pounded thin
1 T olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 1/2 T fresh tarragon
1/4 t kosher salt
Freshly ground pepper
Butter flavored cooking spray (I just used regular)
2 T red onion, chopped
2 T fresh minced chives
1 T dry red wine
2 T balsamic vinegar
Freshly ground pepper, to taste
2 c fresh strawberries, washed and sliced
Place the pounded chicken breasts in a shallow dish or a ziploc bag.
In a small bowl combine the olive oil, garlic, lemon juice, tarragon, salt and pepper and pour over the chicken, marinate for 30 minutes.
Once ready, grill over medium heat for about 4-5 minutes per side, until no longer pink in the middle.
While chicken cooks, spray a medium skillet w/ cooking spray and saute the red onion until tender and wilted.
Add the chives, red wine, vinegar and pepper and simmer 2 minutes. Add the strawberries and cook for about 3 more minutes. Strawberries should still hold their shape, but flavors should blend.
Serve about 2 T of the salsa over the chicken.