Raspberry Chicken

Shared by: Mel

4 Points Per Serving

2 teaspoons vegetable oil

16 ounces chicken breast halves without skin

1/4 cup raspberry jam (seedless)

2 tablespoons orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and ground black pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice; stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken.

Yield: 4 servings.

Per serving: 172 Calories (kcal); 3g Total Fat; (18% calories from fat); 21g Protein; 14g Carbohydrate; 53mg Cholesterol; 67mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates