| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless half |
|
|
; chicken breasts, |
|
|
; about 1 pound |
|
|
Paprika and white pepper; to taste |
| 1 |
ts |
Olive oil |
| 1 |
c |
Reduced sodium; fat free chicken |
|
|
; broth |
| 1/2 |
c |
Grapefruit juice |
| 2 |
tb |
Honey |
| 1 |
sm |
Onion; sliced |
| 1 |
lg |
Clov garlic; minced |
| 1 |
c |
Dry orzo or rice; cooked (to make 3 |
|
|
; cups) |
| 1/2 |
tb |
Cornstarch |
| 2 |
|
Teaspoons; fresh tarragon and |
|
|
; thyme leaves |
| 1 |
md |
Ripe avocado; peeled, seeded and |
|
|
; sliced |
| 1 |
sm |
Grapefruit; peeled and |
|
|
; sectioned |
INSTRUCTIONS
Rinse chicken breasts and pat dry; remove any excess fat. Lightly
sprinkle chicken with paprika and pepper. In a large nonstick skillet
that has been sprayed with cooking spray, heat oil. Over medium-high
heat, quickly brown chicken on both sides, about 5 minutes. Add 3/4
cup broth, grapefruit juice, honey, onion, and garlic; bring to a
boil.
Reduce heat; cover and simmer for 10 to 12 minutes or until chicken is
tender. Remove chicken and arrange on platter over orzo or rice; keep
warm. Combine cornstarch with remaining 1/4 cup broth; stir into
skillet mixture. Add tarragon and thyme.
Cook, stirring until sauce thickens. Add avocado and grapefruit; heat
briefly. Salt to taste (optional). Serve sauce over chicken and orzo
or rice.
Per serving: 87 Calories (kcal); 1g Total Fat; (12% calories from
fat); 1g Protein; 20g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates
Recipe by: California Avocado Commission
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