• 1 tbsp of butter or margarine
  • 1/2 thinly sliced green onion
  • 2 cups dried, unseasoned package of bread cubes
  • 1/3 cup dried cranberries
  • 1/3 cup apple juice
  • 1/2 cup water
  • 2 tbsp Equal Spoonful (or 3 packets of Equal sweetener)
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 4 boneless skinless chickenbreast halves (6oz each), pounded to 1/4″ thickness
  • 1 1/2 cups apple juice
  • 1/2 cup water
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp Equal Spoonful (or 3 packets of Equal sweetner)

Stuffing Directions:

  1. In a small skillet, melt butter. Add green onions and stir mixture 1 to 2 minutes or until onions are tender.
  2. In a medium sized bowl, Mix bread cubes and cranberries together then add in onion mixture.
  3. In a sauce pan, boil 1/3 cup apple juice and 1/3 cup water. Add to bowl with bread cubes, cranberry and onion mixture with 2 tablespoons of Equal and stir.

Chicken Directions:

  1. Preheat oven to 350°F
  2. Lay chicken breasts on flat surface. Place 1/2 cup stuffing mixture in center of each chicken breast. Fold in sides of the chicken to form a “bundle” and secure each with wooden picks.
  3. Place chicken bundles in shallow, sprayed baking pan and bake for 35 to 40 minutes or until chicken and stuffing reach 160°F and chicken juices are clear when chicken is pierced with a fork.

Glaze Directions:

  1. In a small saucepan, combine 1 1/2 cups apple juice, 1/2 cup water, cornstarch and lemon juice stir until smooth.
  2. Change to medium heat until boiling. Stir frequently until glaze thickens
  3. Remove from heat and stir in 2 tablespoons of Equal.
  4. Spoon glaze over baked chicken and serve.

Food Exchanges: 6 Very Lean Meat, 1 Starch, 1 Fruit

Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal.

Nutritional Info (per serving):
Makes 4 Servings
Calories:   344
Protein:   41g
Carbohydrates:   30g
Fat:   6g
Cholesterol:   107mg
Sodium:   268mg

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

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