DIABETIC CHICKEN BREASTS WITH ORANGE SAUCE
 
1 1/2 lb. skinned, deboned chicken breasts
1 tsp. salt
1/2 tsp. paprika
4 tsp. unsaturated margarine
1 tbsp. grated orange rind
1 c. orange juice
1/2 tsp. tarragon
1 orange, sliced
 
Sprinkle chicken with salt and pepper. Brown in margarine. Add juice,
rind and tarragon. Cook, uncovered in 325 degree oven for 30 minutes.
Remove chicken and cook sauce over high heat to reduce volume. Serve
sauce over chicken and/or steam rice. Garnish with orange slices.
Exchange for 3 ounce serving with 1/4 of sauce = 1 fruit and 3 meat.
 
 
 
 

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