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.

Yield: 4 servings.

*We diabetics should substitute 1 1/2 teaspoons of Splenda brown sugar blend for the brown sugar in the recipe. This is a good diabetic dish as it has 13 carbs and 28 g protein per serving (using the brown sugar, less carbs with the Splenda Blend).

 Note: Not this exact recipe. This is a photo of grilled balsamic chicken breasts used for reference only.