Jenny's blog: "good stuff to eat"

Prep Time:40 min Start to Finish:40 min makes:4 servings 1/4 cup sliced almonds 1 tablespoon peanut or vegetable oil 4 boneless, skinless chicken breast halves 1/2 cup chopped shallots 3 ounces mushrooms, sliced 1/3 cup orange marmalade 3 tablespoons soy sauce 1/4 teaspoon ground black pepper Orange slices (optional) 1. Place almonds in a large nonstick skillet. Toast over medium heat, shaking the pan often, 5 minutes, or until fragrant. Remove to a plate and set aside. 2. Heat oil in the same skillet over medium-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally. Remove to a plate. 3. Add shallots to the pan and cook 5 minutes, or until soft. Add mushrooms and cook 5 minutes, or until mushrooms render their juices. Stir in marmalade, soy sauce, and pepper. Return chicken to the pan. Reduce the heat to low, cover, and simmer 10 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear. Top with almonds and orange slices, if using. Nutritional Information 1 Serving: Calories 310 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 760mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 15g); Protein 30g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.