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Thursday, March 20, 2014

Chicken with Caribbean Pecan Sauce

Chicken with Caribbean Pecan Sauce

Sweet, sensuous and utterly enchanting this scrumptious supped dish that celebrates the culinary charms of the Caribbean is just a treat! A tiny amount of my favorite nut lend s this recipe real tropical magic.

(Serves 4)

16 ounces skinned and boned uncooked chicken breast,
Cut into 4 pieces
½ cup unsweetened orange juice
2 tablespoon cornstarch
½ cup SPLENDA Granular
1 ( 8- ounce ) can crushed pineapple, picked in fruit juice, undrained
1 ( 11-ounce) cam mandarin oranges, rinsed and drained
1 ½ tablespoon dries parsley flakes
1 ½ teaspoons dried onion flakes

In a large skillet sprayed with butter – flavored cooking spray, brown chicken pieces for 4 to 5 minutes on each side. Meanwhile in a covered jar, combine orange juice, constarch, ad SPLENDA Shake well to blended. Pour mixture into a medium saucepan sprayed with butter- flavored cooking spray. Stir in undrained pineapple. Cook over medium heat until mixture thickens. Stirring constantly. Remove from heat. Add mandarin oranges, pecans , parsley flakes and onion flakes . Mix well to combine. Evenly spoon sauce mixture over browned chicken pieces . Lower heat and simmer for 5 minutes. When serving , evenly spoon sauce over chicken pieces.

Each serving Equals

HE: 3 Protein * 1 ¼ Fruit * ¼ Fat * ¼ Slider *
3 Optional Calories
253 Calories * 5 gm Fat * 24 gm Protein *
28 gm Carbohydrate * 61 mg Sodium *
26 gm Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 3 Meat * 1 Fruit * ½ Starch * ½ Fat 

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