4 cloves garlic, finely chopped1 tablespoons olive oil, canola oil or butter
2 teasopoons packed brown sugar
1/4 teaspoon salt
1 lb. boneless, skinless chicken breast halves
1/4 cup water
4 slices tomato
4 slices Havarti or Swiss cheese
1 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1. Cook garlic and oil in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn brown. Stir in brown sugar until melted.
2. Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and has clear juices. Chicken will be golden brown. Watch carefully to prevent scorching (though even if they're a little scorched - they're pretty good! My husband actually likes it if they're a little scorched).
3. Top each chicken piece with tomato, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.
Betty Crocker Diabetic Cookbook