Chicken breasts served on a bed of salad greens drizzled with a grapefruit-pineapple sauce and garnished with honey-mustard glazed grapefruit wedges and pineapple slices.

Chicken Breasts Riviera

4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon lemon pepper 1/2 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon cornstarch 1/2 cup grapefruit juice 1/2 cup pineapple juice 2 tablespoons butter, melted 1 tablespoon honey 1 teaspoon spicy brown mustard 1 grapefruit, cut in 8 wedges 4 pineapple slices Assorted salad greens Chopped fresh parsley

Between two pieces of wax paper, gently flatten chicken.
In small bowl, mix together flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, dredging to coat.
In large frypan, place oil and heat to medium high temperature. Add chicken and cook about 3 minutes on each side or until brown.
In small bowl, mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to pan and bring to low boil. Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in chicken with ease.
In small bowl, mix together butter, honey and mustard.
Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture, turning to coat.
Place fruit on broiler pan and broil about 3 minutes. Keep warm.
On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with parsley.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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