Orange-Crumbed Baked Chicken

Orange-Crumbed Baked Chicken

4 servings- 3 points

• 2 Tbsp orange juice
• 2 Tbsp Dijon mustard
• ½ tsp reduced-sodium soy sauce
• ¾ cup whole-wheat cracker crumbs
• 1 Tbsp grated orange zest
• ¼ tsp onion powder
• ¼ tsp freshly ground pepper
• Four 3 oz skinless boneless chicken thighs

Preheat the oven to 350°F; spray a nonstick baking sheet with nonstick cooking spary.

In a small bowl, combine the orange juice, mustard, and soy sauce. On a sheet of wax paper, combine the cracker crumbs, orange zest, onion powder, and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

Chicken in Sweet and Zesty Raisin Sauce

Chicken in Sweet and Zesty Raisin Sauce

4-6 servings- 5 points

• 1 Tbsp olive oil
• 1 ½ lbs. boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomato
• ¾ cup Sun-Maid Natural Raisins
• 3 Tbsp lemon juice
• 3 Tbsp packed brown sugar
• 2 tsp grated fresh ginger or ½ tsp dried ginger
• ¼ tsp cinnamon
• ¼ tsp black pepper

Heat oil in a large skillet over medium-high heat.

Brown chicken breasts 3 minutes on each side. Remove from pan and set aside.

To Skillet, add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper.

Bring to a boil, reduce heat and simmer 3-5 minutes or until slightly reduced.

Add chicken breasts to pan. Cover and simmer 10-15 minutes until chicken is cooked through.

Source: Sunmaid.com

Cacciatore Chicken Breasts

Cacciatore Chicken Breasts

2 servings- 6 points

• ½ medium onion, sliced and separated into rings
• ½ medium green pepper, sliced
• 1 Tbsp olive oil
• 2 boneless, skinless, chicken breast halves (5 ounces each)
• ¾ cup canned stewed tomatoes
• 2 Tbsp white wine or chicken broth
• ¼ tsp garlic salt
• ¼ tsp dried rosemary, crushed
• 1/8 tsp pepper

In a large skillet, sauté onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add the tomatoes, wine or broth, garlic salt, rosemary, and pepper to the skillet; cook and stir until heated through. Add onion mixture. Serve over chicken.

Source: Taste of Home

Nutritional Information: 1 chicken breast half with 3/4 cup vegetables equals 272 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 462 mg sodium, 12 g carbohydrate, 2 g fiber, 30 g protein.

Diabetic Exchanges: 4 very lean meat, 2 vegetable, 1-1/2 fat.