Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

4 x medium (12 oz total) boned skinless Chicken Breast halves
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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 thickened 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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