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Orange-Basil Chicken

4 servings

For an elegant meal, serve with Simple Rice Pilaf.

  •    vegetable cooking spray
  • 1 teaspoon olive oil
  • 4 4 ounce skinless boneless
       chicken breast halves
  • 3/4 cup orange juice
  • 1/4 cup white grape juice
  • 1 Tablespoon chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 large orange, cut into 12 wedges
  • 1 clove minced garlic
  • 2 teaspoons cornstarch
  • 1 Tablespoon water
  •    fresh basil sprigs

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add orange juice and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken and orange wedges from skillet; set aside and keep warm.

Bring orange juice mixture to a boil. Reduce heat and simmer, uncovered, 10 minutes or until mixture reduces to 3/4 cup. Combine cornstarch and water, stirring well. Add to juice mixture; cook over medium heat, stirring constantly, until mixture thickens.

Transfer chicken and orange wedges to individual serving plates. Spoon sauce over chicken. Garnish with basil sprigs, if desired

 
Nutrition Facts
Amount Per Serving: Calories 205 - Calories from Fat 38
Percent Total Calories From: Fat 19%, Protein 53%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 66mg, Sodium 221mg, Total Carbohydrate 14g, Dietary Fiber 0g, Protein 27g, Vitamin A 173 units, Vitamin C 44 units, Calcium 0 units, Iron 1 units

Bon appetit!

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