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Raspberry-Peach Chicken

Source of Recipe

BettyCrocker.com


Recipe Introduction

Keep this recipe handy! This fast-to-fix, elegant main dish is also low in fat. Broiler and Grill driections.....To further reduce sodium....leave out salt. Raspberry-Peach Chicken
Exchanges
Makes 4 servings

1/2 cup fresh or frozen (thawed and drained) unsweetened raspberries
1 small fresh peach, peeled and sliced
2 tablespoons peach brandy or apple juice
2 tablespoons honey
4 boneless skinless chicken breast halves (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper

Set oven control to broil. Spray broiler pan rack with cooking spray.

Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.

Sprinkle both sides of chicken with salt and pepper.

Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries if desired.

Grilling Directions:
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Place chicken on grill rack. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 195 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 210mg; Potassium 280mg; Carbohydrate 15g (Dietary Fiber 2g); Protein 27g ++++ Exchanges: 4 Very Lean Meat; 1 Fruit