| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken bre, Print |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boned and skinned chicken |
|
|
breast halves |
|
|
Cooking spray |
| 3/4 |
c |
Seedless grapes, red or |
|
|
green |
| 3 |
|
Fresh parsley sprigs |
| 1/3 |
c |
Apple jelly |
| 2 |
T |
Dry sherry, or dry white |
|
|
wine |
| 2 |
t |
Lemon juice |
INSTRUCTIONS
Spray an unheated large skillet with cooking spray. Preheat the
skillet over medium heat. Add chicken breasts; cook for 8 to 10
minutes or until tender and no longer pink, turning once. Transfer
chicken to serving plates. Cover to keep warm. Cut the grapes in half
and snip the parsley. Add the apple jelly, sherry, lemon juice, and
pepper to the skillet. Cook and stir just until the jelly is melted.
Add the halved grapes and parsley. Heat through. Spoon jelly mixture
over chicken. Per serving = 197 calories, 1 gm fat, 51 mg cholesterol,
72 mg sodium, 23 mg carbohydrate, 0 gm fiber, 20 gm protein Posted to
EAT-LF Digest by "carolreu@interl.net" <carolreu@interl.net> on Nov
25, 1999, converted by MM_Buster v2.0l.
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