Yield: 4 servings
|4 \N||Boned and skinned chicken breast halves|
|\N \N||Cooking spray|
|¾ cup||Seedless grapes; (red or green)|
|3 \N||Fresh parsley sprigs|
|⅓ cup||Apple jelly|
|2 tablespoons||Dry sherry; (or dry white wine)|
|2 teaspoons||Lemon juice|
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@..." <carolreu@...> on Nov 25, 1999, converted by MM_Buster v2.0l.