My brother just sent me this recipe so I thought I'd share it. In all honesty though, I'd probably leave out the pesto and perhaps put in salsa instead (grins)
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From Better Homes & Gardens / diabetic
Pesto Chicken Breasts with Summer Squash
Start to Finish: 20 min.
Ingredients
4 medium skinless, boneless chicken breast halves (about 3/4 pound total)
1 tablespoon olive oil
2 tablespoons homemade or purchased pesto
2 cups finely chopped zucchini and/or yellow summer squash
2 tablespoons finely shredded Asiago or Parmesan cheese
Directions
1. In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
2. Turn chicken; add zucchini and/or squash. Cook for 4 to 6 minutes more or until the chicken is tender and no longer pink (170 degrees F) and squash is crisp-tender, stirring squash gently once or twice. Transfer chicken and squash to 4 dinner plates. Spread pesto over chicken; sprinkle with Asiago or Parmesan cheese. Makes 4 servings.
Nutrition Facts Calories 186, Total Fat (g) 10, Saturated Fat (g) 2,
Cholesterol (mg) 55, Sodium (mg) 129, Carbohydrate (g) 2, Fiber (g) 1,
Protein (g) 23,