Chicken With Raspberry Sauce

1 c Fresh or frozen Raspberries

1 ts Finely shredded orange peel

1/2 c Orange juice

1/2 ts Chicken bouillon granules

1/8 ts Ground nutmeg

1/8 ts White or black pepper

2 ts Cornstarch

1 tb Cold Water

4 x medium (12 oz total) boned skinless Chicken

Breast halves ~

-- Thaw raspberries if frozen; set aside. In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat. Add chicken. Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes. Remove chicken from skillet; keep warm. Stir together cornstarch and water; add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Gently stir in raspberries; heat

through. Pour over chicken. Per serving: 177 calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg

cholesterol, 110 mg sodium, 328 mg potassium

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