Prep: 15 min. Cook: 4 hours
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water
Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow
cooker. In a small bowl, combine the broth, marmalade, oil, vinegar,
chipotle pepper, honey, chili powder and garlic powder; pour over
chicken. Cover and cook on low for 4-5 hours or until a meat
thermometer reads 170
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the
pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve with chicken.
Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/3 cup sauce equals 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.
From Taste Of Home