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Red grapes add flair to chicken dish

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For a perfect light and colorful Sunday dinner serve this sensational Chicken Veronique with Red Flame Seedless Grapes. It is just as nutritious as it is delicious and very low in fat.

The fresh grapes add much more than just their brilliant color. They contribute a subtle sweetness and a fresh taste that truly complements the dish. Also, they contain vitamin C and anti-oxidants. The season for fresh table grapes from California starts in mid May and lasts well into winter.This is ideal anytime you are entertaining and want to serve an elegant entree that can be made ahead of time. You can assemble this dish completely, cover it tightly and keep it in the refrigerator until you're ready to bake it. It is good served with rice or pasta and a bright green vegetable, such as asparagus or broccoli.

Serve leftover chicken diced, mixed with leftover sauce and grapes, warmed and served over rice or pasta as a sauce, or serve it cold over greens as a salad.

King Features Syndicate Inc.

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RECIPE

CHICKEN VERONIQUE WITH RED FLAME SEEDLESS GRAPES

8 boned, skinless chicken breast halves (2 pounds), all visible fat removed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

3/4 cup dry white wine (optional: chicken broth or white grape juice)

4 cups Red Flame seedless grapes

3 tablespoons cornstarch

1 can (12 ounces) evaporated skim milk

8 small bunches Red Flame seedless grapes, for garnish

Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Place the chicken breasts in the dish, spray them lightly with the cooking spray and then sprinkle them with salt, pepper and lemon juice. Pour the wine (or optional liquid) over the chicken and then arrange the grapes evenly over the top. Cover the dish tightly and refrigerate until needed.

To bake, preheat oven to 400 F. Place covered dish in the preheated oven for about 20 minutes, or until the chicken is completely opaque and springs back when pressed with your finger. While the chicken is cooking, dissolve the cornstarch in 1/3 cup of the milk and pour into a saucepan. Add the remaining milk and set aside.

Remove the chicken from the oven. Arrange the chicken and grapes on a serving platter or on individual plates. Pour the cooking liquid into the saucepan with the milk and bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 3 minutes. Pour the thickened sauce over the chicken and grapes and garnish each serving with a small bunch of Red Flame seedless grapes.

- Makes 8 servings. Each serving contains approximately 231 calories; 67 mg cholesterol; 2 gm fat; 259 mg sodium; 30 gm protein; 22 gm carbohydrates.