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A fabulous sweet and sour citrus glaze for chicken, with fresh herbs and toasted almonds adding an extra dimension. Enjoy with a tossed salad or steamed vegetables.

4 (4 ounce) boneless, skinless chicken breasts
3 tablespoons orange juice concentrate, thawed
2 tablespoons fresh lemon juice
1/2 cup chicken broth
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup almond slices, toasted

1. Preheat oven to 425°F (220°C). Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.
2. Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA® Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.

Makes 4 servings.

Nutritional Facts Per Serving: Calories: 220; Calories from Fat: 70; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 75mg; Sodium: 200mg; Total Carbs: 8g; Dietary Fiber: 1g; Sugars: 6g; Protein: 28g

Exchanges Per Serving: 4 Very Lean Meats, 1 Fat, 1/2 Starch

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.