* Exported from MasterCook *

CHICKEN BREASTS WITH CRANBERRY-BALSAMIC SAUCE & BRUSSELS SPROUTS

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 5 Points MAIN DISHES
Patty's Pointed Recipes

Amount Measure Ingredient -- Preparation Method
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1 container Brussels sprouts -- (10 oz)
1 tbsp. olive oil
1 teaspoon olive oil
1 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. all-purpose flour
1 1/4 pounds skinless boneless chicken breast -- halves, 4
2 cups cranberries
1/4 cup splenda
1/4 cup balsamic vinegar

1. Preheat oven to 450 degrees F. Trim Brussels sprouts; cut lengthwise into thin slices. In 15.5" by 10.5" jelly-roll pan, toss sprouts with 1 tbsp. oil, 1/2 tsp. salt, and 1/8 tsp. pepper to coat. Spread evenly in pan; roast 10-15 minutes or until tender and browned at edges. 2. Meanwhile, in nonstick 12-inch skillet, heat remaining oil over medium-high heat until hot. On waxed paper, combine flour and remaining salt and pepper; use to coat chicken.
3. Add chicken to skillet and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 to 8 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to platter; keep warm.
4. To skillet, add cranberries, sugar, vinegar, and 3/4 cup water; heat to boiling over medium-high heat. Cook until sauce thickens slightly, about 5 minutes. Serve chicken with sauce and Brussels sprouts.

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Per Serving (excluding unknown items): 238 Calories; 6g Fat (24.7% calories from fat); 34g Protein; 10g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 627mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat.

NOTES : This is great. It's colorful, presents well, and just a touch different from the normal chicken dish. Yum.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0