- 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)
- In a small skillet, melt butter. Add green onions and stir mixture 1 to 2 minutes or until onions are tender.
- In a medium sized bowl, Mix bread cubes and cranberries together then add in onion mixture.
- 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.
- Preheat oven to 350°F
- 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.
- 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.
- In a small saucepan, combine 1 1/2 cups apple juice, 1/2 cup water, cornstarch and lemon juice stir until smooth.
- Change to medium heat until boiling. Stir frequently until glaze thickens
- Remove from heat and stir in 2 tablespoons of Equal.
- 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|
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.