Sensational Chicken Breasts With Cherry Sauce |
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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Perfectly sauteed chicken breasts topped with a cherry sauce served over crepes. Ooooh La La. For RSC. Ingredients:
1 lb cherries, pitted (fresh or frozen) |
1/2 cup orange juice |
1/2 cup soy sauce |
1/4 cup splenda brown sugar blend |
1/4 cup honey |
2 tablespoons lemon juice |
1 garlic clove, minced |
2 teaspoons gingerroot, grated |
2 egg whites, slightly beaten |
1/2-3/4 cup whole wheat flour |
1/2 teaspoon black pepper |
6 boneless skinless chicken breasts |
3 tablespoons butter |
6 crepes (prepared) |
Directions:
1. Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
2. Dip chicken in egg whites. Dredge in flour that has been combined with pepper, shaking off excess. In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken in a Pam sprayed 13-in. x 9-in. baking dish (or if you skillet is oven proof can leave it in for easier clean up). Top with cherry sauce.
3. Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
4. Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.
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