Sensational Chicken Breasts With Cherry Sauce

Perfectly sauteed chicken breasts topped with a cherry sauce served over crepes. Ooooh La La. For RSC.

• Ready In: 36 mins
• Serves: 6

Ingredients

• 1  lb cherries, pitted (fresh or frozen)
• 1⁄2 cup  orange juice
• 1⁄2 cup soy sauce
• 1⁄4 cup  Splenda brown sugar blend
• 1⁄4 cup honey
• 2  tablespoons lemon juice
• 1  garlic clove, minced
• 2  teaspoons gingerroot, grated
• 2  egg whites, slightly beaten
• 1⁄2-3⁄4 cup whole wheat flour
• 1⁄2 teaspoon black pepper
• 6  boneless skinless chicken breasts
• 3  tablespoons butter
• 6  crepes (prepared)

Directions

1. 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.
2. 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.
3. Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
4. Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.