Title: Glazed Chicken and Oriental Vegetables
Categories: Chicken, Breasts
Yield: 4 Servings

2 tb Cornstarch
1 cn (14.5 oz.) Swanson Oriental
-broth
1 tb Honey
1 ts Dry mustard
4 Skinless boneless chicken
-breast
1 lg Carrot cut in 2-inch
-matchstick strips
1 pk (4 oz.) snow peas
4 c Cooked rice (cooked without
-salt)

In a bowl mix cornstarch, broth, honey and mustard until smooth. Set
aside.

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes
or until browned. Set chicken aside.

Stir cornstarch mixture and add. Cook until mixture boils and thickens,
stirring constantly. Return chicken to pan. Add carrot and snow peas.
Reduce heat to low. Cover and cook 5 minutes or untl chicken is no longer
pink. Serve with rice. If desired, granish with cracked pepper.

449 calories per serving--4 grams fat.
Recipe By : Swanson Easy Low Fat Recipes

Posted to Digest eat-lf.v096.n222

Date: Mon, 18 Nov 1996 12:08:22 -0500

From: LRW979@aol.com