Note: Almonds are a heart-healthy food and should be in everyone's diet.
4 (1 lb total) boneless skinless chicken breasts
3 tbsp fresh orange juice
2 tbsp fresh lemon juice
1/2 cup chicken broth
3 tbsp Splenda granulated
1 1/2 tsp cornstarch
1 tbsp butter
1 tbsp chopped chives
1 tbsp chopped fresh parsley
1/4 cup raw sliced almonds, toasted
Preheat the oven to 425 degrees.
Place the chicken breasts on an ungreased baking sheet. Using 1 tablespoon of the orange juice, brush the chicken breasts. Place in the oven and bake at 425 degrees for 15 to 20 minutes or until cooked through.
In a small saucepan, combine the remaining orange juice, lemon juice and chicken broth.
In a small bowl, combine the Splenda and cornstarch; stir into the broth and juice mixture. Heat over medium heat until mixture starts to boil. Reduce heat to low and simmer for 8 to 10 minutes until slightly thickened. Remove pan from the heat; whisk in the butter. Stir in the chives and parsley.
To serve, place the baked chicken on serving platter. Pour the sauce over the chicken and sprinkle the toasted almonds over all.
Yield: 4 servings
Per serving: Approximately 220 calories, 8 g carbs, 28 g protein, 6 g sugar
Dietary Exchanges: 1/2 starch, 4 lean meats
Note: File Photo