Source: dLife

Lightly coated chicken breasts topped with a unique fruit sauce.

Servings

0.75 cup canned pineapple chunks, drained
0.5 cup orange juice
0.5 cup low fat unsalted chicken broth
0.25 cup dried apricot halves , chopped
2 tbsp brown sugar
1 tbsp low sodium soy sauce
1 tbsp cornstarch
1 tsp minced garlic
1 tsp grated orange peel
1 egg whites
2 tbsp cold water
0.75 cup Bread Crumbs, garlic & herb
1.5 lb boneless skinless chicken breasts (about 6)
1 tsp vegetable oil

1 Place a pot over medium heat and add the pineapple, orange juice, chicken broth, apricot, brown sugar, soy sauce, corn starch, garlic and orange zest. Mix until smooth, cook until slightly thick, about 5 minutes.
2 Reduce heat as low as you can and keep warm.
3 Whisk together the egg whites and water in a shallow bowl.
4 In a separate shallow bowl, place bread crumbs.
5 Place chicken between 2 sheets of wax paper and pound with meat mallet or rolling pin until 1/4 inch thick.
6 Dip chicken first in egg then in bread crumbs, coat evenly.
7 Spray nonstick pan with nonstick cooking spray, heat oil over medium high heat. Add chicken and cook until done in the center, about 10 minutes.
8 Serve topped with fruit sauce.

Dates make a nice replacement for the apricots. If you wish to use fresh pineapple do not add to sauce until you have finished cooking.