This recipe didn't bother me at all and is very, very addicting. Please read through the recipe before making.
2 large, boneless, skinless chicken breasts or turkey tenderloin steaks (8 oz. total) 1 tbspn margarine or butter 1/2 cup peeled, seedless grapes(I use about a cup, peeled ahead of time) 1/4 cup apple or currant jelly 1 tbspn dry sherry or dry white wine(I use cooking wine) 1 tspn lemon juice 1/8 tspn salt(I use a pinch) 1 tbspn snipped parsley(I use a shake of dried parsley)
After you rinse and dry the chicken, cook it in a medium skillet in hot margarine over medium heat for 8 to 10 minutes or until tender and no pink remains, turning once. Place the chicken on seperate plates. Leave the drippings in the skillet.
For glaze, add the jelly, wine, lemon juice, and salt to the drippings. Cook and stir until the jelly has melted. Add the grapes and parsley, heat through. Spoon the glaze over chicken and white plain rice. 2 servings.
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