"Perfectly sauteed chicken breasts topped with a cherry sauce served over crepes. Ooooh La La. For RSC."
( fresh or frozen)
Splenda brown sugar blend
garlic clove, minced
egg whites, slightly beaten
whole wheat flour
boneless skinless chicken breasts
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.
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.
Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.
Page 2 of 2
Sensational Chicken Breasts With Cherry Sauce (cont.)