Cherries and chunks of pineapple turn this chicken into a colorful meal.
—SALLY MALONEY DALLAS, GA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 teaspoons canola oil
1 can (8 ounces) unsweetened pineapple chunks
1/2 cup sweet-and-sour sauce
1/4 cup dried cherries
2 green onions, sliced
1. Sprinkle the chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil.
2. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.
PER SERVING 238 cal., 5 g fat (1 g sat. fat), 63 mg chol., 473 mg sodium, 24 g carb., 1 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.