1 tsp. ground coriander
\n1\/2 tsp. dried mint flakes
\n1\/2 tsp. ground cinnamon
\n1\/4 tsp. salt
\n1\/4 tsp. black pepper
\n4 (4-oz.) skinned, boned chicken breast halves
\n2 tsp. olive oil, divided
\n2 C. sliced onion
\n1 C. fat-free, less-sodium chicken broth
\n1 (6-oz.) can thawed orange juice concentrate, undiluted
\n10 green olives, sliced<\/p>\n
Combine the first 5 ingredients; rub chicken with spice mixture. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside. Heat 1 tsp. olive oil in pan. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.<\/p>\n
Yield: 4 servings
\nServing size: 1 chicken breast half and 1\/2 C. sauce<\/p>\n
Calories: 253
\nFat: 4.7g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. ground coriander 1\/2 tsp. dried mint flakes 1\/2 tsp. ground cinnamon 1\/4 tsp. salt 1\/4 tsp. black pepper 4 (4-oz.) skinned, boned chicken breast halves 2 tsp. olive oil, divided 2 C. sliced onion 1 C. fat-free, less-sodium chicken broth 1 (6-oz.) can thawed orange juice concentrate, undiluted 10 green olives, sliced Combine the first 5 ingredients; rub chicken with spice mixture. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2…<\/p>\n