Honey-Spiced Chicken with Carrots and Grapes

Here’s a recipe I tried last night. Interesting. The cinnamon is actually what I tasted the most. I will make this again, it may not be a regular dish, but good. Try it… See what you think.

Honey-Spiced Chicken with Carrots and Grapes

4 skinless boneless chicken breast halves (about 1 pound)
3 medium carrots, cut into julienne strips (2 cups)
2 cups seedless red grapes cut in half
1/3 cup orange juice
1 tbsp honey
1 tbsp balsamic or red vinegar wine
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Hot cooked rice, if desired
Chopped fresh parsley, if desired

Remove fat from chicken. Place chicken and remaining ingredients except rice and parsley in 10” nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken; keep warm. Heat sauce in skillet to boiling; reduce heat. Simmer uncovered 2 minutes, stirring occasionally. Serve chicken on rice; pour sauce over chicken. Sprinkle with parsley.

From Betty Crocker’s Healthy New Choices

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