Monday, April 26, 2010

BALSAMIC CHICKEN BREASTS WITH FRUIT AND NUTS

Grilled Summer Vegetable Terrine and Hazelnut ...Image by emptyhighway via Flickr




BALSAMIC CHICKEN BREASTS WITH FRUIT AND NUTS

4 boneless, skinless chicken breast halves

1/2 tsp salt

1/8 tsp black pepper

2 tsp canola or extra-virgin olive oil

1 cup seedless grapes, halved

1/2 cup fat-free, less-sodium chicken broth

2 tbsp balsamic vinegar

3 tbsp brown sugar

1/4 cup sliced plain almonds

Sprinkle the salt and pepper evenly over the chicken breasts. In a large nonstick skillet heat the canola or olive oil over medium-high heat. Add the chicken and cook 3 minutes on each side or until golden brown. Remove the chicken from the pan; stir in the grapes, chicken broth, balsamic vinegar, and Splenda brown sugar blend. Bring the mixture to a boil and cook until reduced to about 1 cup (approximately 5 to 6 minutes). Return the chicken to the pan and cook another 3 to 5 minutes, turning to coat both sides, until chicken is cooked through. Serve by putting sauce over the chicken and sprinkling the almonds over the top.
Reblog this post [with Zemanta]

No comments:

Post a Comment