|Vegetable oil||1 Tablespoon|
|Boneless, skinless chicken breast halves||4|
|Orange juice||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried rosemary leaves||1 Teaspoon, crushed|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Pink grapefruits||2 , sectioned and peeled|
Heat oil in large skillet over medium heat.
Add chicken; cook 8 minutes or until browned on both sides and no longer pink in center, turning after 4 minutes.
Remove chicken from skillet; keep warm.
Add orange juice, sugar, garlic and rosemary to skillet; bring to a boil.
Combine cornstarch and wine.
Add to skillet; cook, stirring constantly, until sauce boils and thickens.
Season with salt and pepper, if desired.
Add grapefruit; heat thoroughly, stirring occasionally.
Serving size: Complete recipe
Calories 1352 Calories from Fat 225
% Daily Value*
Total Fat 25 g39.1%
Saturated Fat 4.7 g23.7%
Trans Fat 0.2 g
Cholesterol 399 mg133%
Sodium 845 mg35.2%
Total Carbohydrates 102 g34%
Dietary Fiber 8.9 g35.7%
Sugars 41.4 g
Protein 164 g328.5%
Vitamin A 43.6% Vitamin C 556.6%
Calcium 26.6% Iron 45.2%
*Based on a 2000 Calorie diet