Chicken with cherry sauce ^

1 servings

Ingredients

Quantity Ingredient
4 Skinless boneless chicken breast halves, (12 oz. total) Ground nutmeg
⅓ cup Reduced sodium chicken broth
⅓ cup Unsweetened pineapple juice
2 teaspoons Cornstarch
1 teaspoon Brown sugar ds pepper
¼ cup Dried tart red cherries or light raisins, coarsely chopped

Directions

Rinse chicken, pat dry with paper towels. Sprinkle lightly with nutmeg. Place chicken, boned side up on the unheated rack of a broiler pan. Broil 4-5" from heat 7 minutes. Turn chicken over and broil another 5-8 minutes more until chicken is tender and no longer pink. Meanwhile, for sauce, combine chicken broth, pineapple juice, cornstarch, brown sugar and pepper in a small saucepan. Mix well.

Cook and stir over medium heat till thickened and bubbly. Stir in cherries or raisins. Cook and stir for 2 minutes more. Serve chicken with cherry sauce. 4 servings.

Per serving: 138 cal., 2g fat, 45mg chol., 94mg sod., 11g crab., 0g fiber, 17g pro., ½ fruit and 2½ meat exchanges.

BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95

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