ORANGE-SAUCED CHICKEN

All I can say is, "yummm".   This is sweet, tangy, tender chicken.  I must have more! Hubby liked it too. AND check out the nutritional values.  A great diabetic meal!

ORANGE-SAUCED CHICKEN

 INGREDIENTS
4   skinless, boneless chicken breast halves (1 to 1 1/2 pounds total)
1/4  teaspoon salt
Nonstick cooking spray
2   medium oranges
2  tablespoons orange marmalade
1/4  teaspoon ground  ginger
1/8  teaspoon crushed red pepper (optional)

DIRECTIONS
1 Sprinkle chicken with salt, Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat.  Add chicken to hot skillet; cook for 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once.

2 Meanwhile, finely shred enough of the orange peel to measure 1/2 teaspoon; set aside.   Peel oranges.  Cut oranges in half lengthwise; cut crosswise into slices.  In a small bowl combine orange peel and orange slices. Add orange marmalade, ginger, and, if desired, crushed red pepper; toss gently to coat.

3 Remove cooked chicken from skillet;  cover and keep warm. Reduce heat to low. Add orange mixutre to the skillet. Cook and stir for 30 to 60 seconds or until marmalade is melted and mixture is heated through. Serve the orange mixture over chicken.

NUTRITIONAL FACTS
167 cal; 2 g total fat (0 g sat. fat), 66 mg chol., 213 mg sodium, 10 g carbo; 1 g fiber, 27 g protein.