• 1 lb. Driscoll's strawberries, divided
• 2 tsp. light olive oil, or vegetable oil
• 2/3 cup sliced shallots
• 1 clove garlic, crushed
• 1 small bay leaf
• 1/2 tsp. dried thyme leaves
• 2 Tbs. balsamic vinegar
• 1/3 cup full-bodied dry red wine
• 3/4 cup chicken broth
• 1-1/2 tsp. cornstarch, mixed with 2 tsp. cold water
• salt and pepper, to taste
• 4 boneless chicken breasts, about 1/4 lb. each

Rinse, dry, hull and slice berries. In a small saucepan over medium-high heat, heat oil. When oil is hot, add shallots, garlic, bay leaf and thyme. Cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Add 3/4 cup of the sliced strawberries and cook for an additional minute. Add balsamic vinegar. Boil mixture for one minute. Add red wine, reduce heat to medium and simmer until liquid reaches to just below vegetables, about 5-8 minutes. Add broth and simmer 5 minutes. Stir. Bring liquid to a boil. Whisk in cornstarch mixture and boil for 30 seconds. Remove from heat. Strain sauce into another small saucepan. Season with salt and pepper to taste. Set aside.

Grill chicken breasts over medium-high heat on grill or in grill pan or rangetop. Cook until browned, about 6-8 minutes. Turn breasts over and cook until done, 2 to 5 minutes. Transfer to warmed platter.

To serve: Gently re-heat sauce. Place breasts on individual plates. Scatter remaining strawberries over and around breasts. Spoon sauce over each breast. Served with rice, potatoes, pasta and the vegetables of your choice.

Per serving: calories 309, fat 5.5g, 17% calories from fat, cholesterol 106mg, protein 45.6g, carbohydrates 14.9g, fiber 2.9g, sugar 7.2g, sodium 419mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.6, Bread: 0.1, Lean meat: 0.3, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 5.5

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