East meets west chicken breasts

Yield: 4 servings

Measure Ingredient
4 eaches (4 to 6 oz.) Skinless/bone-
\N \N . less chicken breast halves
1 cup Nonfat plain yogurt
2 teaspoons Soy sauce
½ cup Raspberry preserves
2 teaspoons Soy sauce
½ cup Sesame seeds
1½ cup Fresh bread crumbs (from
\N \N . about 2 slices whole grain
\N \N . or white bread)
1 teaspoon Horseradish

SAUCE

Heat oven to 450 degrees F. Line a flat baking sheet with a baking rack.

Flatten chicken breasts so that they are even and are not thicker than ½ inch.

Mix yogurt and soy sauce in a shallow bowl. Mix sesame seeds and bread crumbs on a small plate. Dip each chicken breast half in the yogurt-soy mixture and then roll in the bread-crumb mixture to coat.

Place on baking rack.

Bake for 15 minutes.

While the chicken is baking, in a small bowl, mix the raspberry preserves, soy and horseradish together. The sauce may be served at room temperature or heated until warm in the microwave (about 45 seconds on 100% power).

To serve, place a chicken breast on each plate and drizzle with the raspberry sauce.

By Rita Calvert in "The Baltimore Sun" (as seen in "The Olympian," 3/22/95).

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 03-26-95

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