Sunday, August 14, 2011

Raspberry-Glazed Chicken Tenders

submitted by Jayme S.
Recipe from this cookbook.

1/2 cup seedless red raspberry preserves
2 tsp. minced garlic
3 tbsp. low-sodium soy sauce
3 tbsp. rice vinegar
1 1/2 lb. low-fat chicken tenders

Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed.  Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through.  Serves 6

Nutrition per serving:
calories:         186
total fat (5%)    1g
carbohydrate:   20g
cholesterol:      71mg
dietary fiber:     <.5g
protein:            24 g
sodium:           540mg

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