Ingredients
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1 lb cherries, pitted (fresh or frozen)
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1/2 cup orange juice
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1/2 cup soy sauce
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1/4 cup Splenda brown sugar blend
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1/4 cup honey
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2 tablespoons lemon juice
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2 teaspoons gingerroot, grated
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2 egg whites, slightly beaten
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1/2-3/4 cup whole wheat flour
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1/2 teaspoon black pepper
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6 boneless skinless chicken breasts
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3 tablespoons butter
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6 crepes (prepared)
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1 garlic clove, minced
Instructions
- Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
- Dip chicken in egg whites. Dredge in flour that has been combined with pepper, shaking off excess. In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken in a Pam sprayed 13-in. x 9-in. baking dish (or if you skillet is oven proof can leave it in for easier clean up). Top with cherry sauce.
- Bake, uncovered, at 350° for 15 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 15-20 minutes or until done.
- Meanwhile, heat crepes as directed on package. Place on crepe on each plate and top with one chicken breast and some cherry sauce.