4 boneless, skinless chicken
breast halves, cut in 2-inch fingers
3/4 cup low sodium chicken broth, heated
2 carrots, peeled, cut in 1-inch matchsticks
1 teaspoon grated lemon peel
1 leek, sliced thin
1 1/2 tablespoons lemon juice
2 cups sugar snap peas
1 tablespoon light butter- flavored margarine
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces prunes, coarsely chopped
In medium bowl, place
chicken; sprinkle with lemon peel, lemon juice, salt and pepper,
stirring to coat well.
In another bowl, place
prunes; add chicken broth and let sit about 15 minutes, stirring
occasionally.
Spray large frypan with
vegetable cooking spray and heat over medium high temperature.
Add chicken and cook, stirring, about 4 minutes. Add carrots,
then leek; cook about 1 minute more. Add sugar snap peas and
margarine and continue to stir-fry until chicken is fork-tender
and peas are tender crisp, about 3 minutes. Stir in prunes and
broth, separating pieces of prunes. Cook about 1 minute more
or until hot through. Serve with saffron rice, if desired.
Makes 4 servings.
Nutrition Per Serving: 289.5 calories;
30.4 g protein; 4.8 g total fat; 0.96 g saturated fat; 32 g carbohydrates;
67.2 mg cholesterol; 278.7 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
