Chicken in Red Wine Vinegar

2 tbl. margarine or butter

2 cloves garlic - crushed

3 shallots - chopped

6 boneless, skinless chicken breast halves (about 2 1/4 pounds)

1/2 cup red wine vinegar

2 cups finely chopped tomato (about 2 medium tomatoes)

2 teaspoons fresh thyme - chopped ...OR...1/2 teaspoon dried thyme leaves

1/8 teaspoon salt

1/4 teaspoon pepper

Spray cooking spray in 10-inch skillet.

Add garlic, shallots and chicken. Cook over medium-high heat 12 to 15 minutes, turning after 6 minutes, until chicken is no longer pink. Reduce heat to low.

Add vinegar, cover and cook 5 minutes. Stir in remaining ingredients, turn chicken.

Cook over low heat 10 to 12 minutes until chicken is done.

Per Serving: 185 Calories; 5g Fat (26.9% calories from fat); 28g Protein; 5g carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 158mg Sodium. ++++ Exchanges: 4 Lean Meat; 1 Vegetable; 1 Fat ++++