Title: Chicken with Raspberry Sauce
Categories: Poultry Entree Lowcal
Yield: 4 Servings

1	c	Fresh or frozen Raspberries
1/2	c	Orange juice
1/8	ts	Ground nutmeg
2	ts	Cornstarch
1	ts	Finely shredded orange peel
1/2	ts	Chicken bouillon granules
1/8	ts	White or black pepper
1	tb	Cold Water

4 x medium (12 oz total) boned skinless Chicken Breast halves Thaw raspberries if frozen; set aside. In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat. Add chicken. Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes. Remove chicken from skillet; keep warm. Stir together cornstarch and water; add to skillet. Cook and stir till mlickened and bubbly. Cook and stir 2 minutes more. Gently stir in raspberries; heat through. Pour over chicken.

Per serving: 177 calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg cholesterol, 110 mg sodium, 328 mg potassium

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