Apple Glazed Chicken Bundles

1 tablespoon stick butter or margarine
1/4 cup thinly sliced green onions
2 cups dried unseasoned package bread cubes
1/3 cup dried cranberries
1/3 cup apple juice
1/3 cup water
2 tablespoons Equal® Spoonful*
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (6-ounces each), pounded to 1/4-inch thickness
1 1/2 cups apple juice
1/2 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons Equal® Spoonful**
Salt and pepper to taste (optional)

1. Melt butter in small skillet. Add green onions. Cook and stir 1 to 2 minutes until tender. Place bread cubes and dried cranberries in medium size bowl. Stir in onion mixture.
2. Heat combined 1/3 cup apple juice and 1/3 cup water to boiling. Stir into bread cube mixture until all cubes are moistened. Stir in 2 Tbsp. Equal®, 1/4 teaspoon salt and 1/8 teaspoon pepper until combined.
3. Lay chicken breasts on flat surface. Sprinkle with salt and pepper to taste, if desired. Place 1/2 cup stuffing mixture in center of each chicken breast. Fold in sides of chicken to form a "bundle". Secure each with wooden picks.
4. Place chicken bundles in shallow sprayed baking pan. Bake in preheated 350°F oven 35 to 40 minutes or until chicken and stuffing reach 160°F and chicken juices are clear when chicken is pierced with a fork.
5. Meanwhile, combine 1 1/2 cups apple juice, 1/2 cup water, cornstarch and lemon juice in a small saucepan. Stir until smooth. Bring to boil over medium heat, stirring frequently. Boil and stir until thickened. Remove from heat. Stir in 2 tablespoons Equal®. Add salt and pepper to taste, if desired. Spoon glaze over baked chicken. Serve warm.

Makes 4 servings.

* May substitute 3 packets Equal sweetener

** May substitute 3 packets Equal sweetener

Nutrition Information Per Serving:
calories 344, protein 41 g, carbohydrate 30 g, fat 6 g, cholesterol 107 mg, sodium 268 mg.

Food Exchanges: 6 very lean meat, 1 starch, 1 fruit.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Turkey Scaloppini with Lemon

1 Tbsp. olive oil

1 Tbsp. butter

1 lb. turkey breast, sliced thin & pounded flat

Juice of 1 lemon, about 3-4 Tbsp.

¼ cup dry vermouth or white wine

2 Tbsp. parsley, finely chopped

½ lemon, thinly sliced

Heat oil and butter in sauté pan. Add turkey and cook, about 1-2 minutes per side. Remove to warm platter. Over high heat, add lemon juice and vermouth to deglaze the pan. Add the parsley and lemon slices. Heat for about 1 minute. Pour over turkey and serve immediately. Makes 4 servings.

Nutritional Info:

Calories 243; total fat 9 grams; saturated fat 3 grams; % calories from fat 39%; cholesterol 66 mg.; carbohydrate 8 grams; protein 23 grams; fiber .4 grams

Teriyaki Chicken

Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless, boneless chicken breast halves

1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425°F (220°C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Makes 12 servings.
Preparation Time: 30 Minutes
Total Time: 1 Hour 30 Minutes

Nutrition Info Per Serving (1/12 of recipe): Calories 140 | Calories from Fat 25 | Fat 3.0g (sat 1.0g) | Cholesterol 65mg | Sodium 660mg | Carbohydrates 3g | Fiber 0g | Sugars 1g | Protein 25g

Recipe and photograph are courtesy of Splenda, Inc.