Orchard Chicken

(SERVES 4)

• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1.5 ml/ ¼ tsp artificial sweetener granules
• 15 ml/1 tbsp Dijon mustard
• 250 ml/8 fl 0z/1 cup apple juice
• 120 ml/4 fl oz/ ½ cup cider vinegar
• 15 ml/1 tbsp paprika
• 5 ml/1 tsp chilli powder
• Salt and freshly ground black pepper
• 4 skinless chicken fillets, about 175 g/6 oz each
• 15 g/ ½ oz/1 tbsp low-fat spread, melted
• Chopped parsley

To serve:

• Jacket-baked potatoes
• Broccoli

Mix together all the ingredients except the chicken breasts and low-fat spread in a shallow
dish. Add the chicken and turn over in the marinade. Leave to marinate for 2 hours. Remove
the chicken and place on a grill (broiler) rack. Brush with half the low-fat spread. Grill
(broil) for 10-15 minutes, turning once and brushing with the remaining low-fat spread,
until golden and cooked through. Meanwhile, boil the marinade until well reduced. Season
and sweeten to taste. Transfer the chicken to warmed serving plates and garnish with
chopped parsley. Spoon the marinade over a serve and a good portion of broccoli.