Chicken with Cherry Sauce

This slightly sweet sauce is bursting with flavor from dried tart red
cherries. Look for them in your grocer's produce area or on the
shelf with the other dried fruits.

Makes 4 servings

4 skinless, boneless medium chicken breast halves (12 ounces total)
Ground nutmeg
1/3 cup reduced-sodium chicken broth
1/3 cup unsweetened pineapple juice
2 teaspoons cornstarch
1 teaspoon brown sugar
Dash pepper
1/4 cup dried tart red cherries or golden raisins, coarsely chopped

Rinse chicken; pat dry with paper towels.  Sprinkle lightly with nutmeg.  Place
chicken, boned side up, on the unheated rack of a broiler pan.  Broil 4 to 5
inches from heat for 7 minutes.  Turn chicken over; broil for 5 to 8 more
minutes or until chicken is tender and no longer pink.  Meanwhile, for sauce,
in a small saucepan combine chicken broth, pineapple juice, cornstarch,
brown sugar, and pepper.  Mix well.  Cook and stir over medium heat till
thickened and bubbly.  Stir in cherries or raisins.  Cook and stir for 2
minutes more.  Serve chicken with cherry sauce.

POINTS:  3.5 (3)

PER SERVING:  137 Calories/2 g Total Fat/1 g Saturated Fat
74 mg Sodium/11g Total Carbohydrate/0 g Dietary Fiber/17 g Protein

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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