• 2 Texas Red Grapefruit
  • 2 kiwifruit
  • 2/3 cup apricot preserves
  • 2 teaspoons reduced sodium soy sauce
  • 3/4 teaspoon cornstarch
  • 1/2easpoon ground ginger
  • 4 boneless, skinless chicken breasts
  • lemon & pepper seasoning salt
  • 2 tablespoons margarine
  • 2 garlic cloves, minced

Prepare zest for garnishing by using a citrus zester, or grate the peel of one grapefruit. Reserve. Cut one fruit in half, squeeze and measure 1/4 cup juice. Peel and section the second grapefruit. Peel and thinly slice the kiwis. Arrange grapefruit sections and kiwi alternately around the rim of a serving platter. Set aside. In a small bowl, combine the grapefruit juice, preserves, soy sauce, cornstarch and ginger, stirring to mix well. Season skinless chicken breasts with lemon & pepper seasoning salt. Melt the margarine in a large skillet. Place chicken in skillet and cook over medium heat about 5 minutes; turn and cook an additional 5 to 6 minutes or until chicken is done. Remove chicken and keep warm. Add garlic and saute about 30 seconds. Stir in apricot mixture, stirring until sauce is thickened - about 1 minute. To serve, place chicken on platter and spoon some of the sauce over the chicken. Serve remaining sauce in a pitcher. Garnish chicken with grapefruit zest. Serve immediately. Makes 4 servings.

Nutrition Per Serving: Calories-546; Fat-12g; Cholesterol-146g; Fiber-3g; Sodium-367mg