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