Yield: 6 servings (serving size: 1/2 breast and 1 thigh )

Ingredients

Glaze:

3 cups seedless green grapes

2 teaspoons olive oil

1 cup chopped onion

2 garlic cloves, minced

2 tablespoons balsamic vinegar

2 teaspoons low-sodium soy sauce

1 teaspoon brown sugar

1 teaspoon chopped fresh rosemary

Chicken:

1 tablespoon olive oil

3 chicken skinless breast fillets cut in half (about 1 1/2 pounds)

6 chicken skinless thighs (about 1 1/2 pounds)

2 teaspoons chopped fresh rosemary

1 teaspoon black pepper

3/4 teaspoon salt

Cooking spray

Fresh rosemary leaves (optional)

Preparation: To prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender; process until smooth. Set aside. Prepare grill. To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired. Serve with a chilled glass of white wine.

Nutritional Information:Calories: 262 (30% from fat); Fat: 8.7g (sat 1.8g,mono 4.2g,poly 1.6g); Protein: 26.8g; Carbohydrate: 19.5g; Fiber: 1.2g; Cholesterol: 103mg; Iron: 2mg; Sodium: 470mg; Calcium: 37mg;

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