4 Servings

Prep: 15 min. Cook: 4 hours

Ingredients:

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

Dash pepper

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

Directions:

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