Source: dLife

Citrus glazed chicken breasts topped with toasted almonds.

Servings

4 boneless skinless chicken breasts (total 1 pound)
3 tbsp frozen orange juice concentrate , undiluted, thawed
2 tbsp fresh lemon juice
0.5 cup chicken broth
3 tbsp SPLENDA® No Calorie Sweetener, granulated
1.5 tsp cornstarch
1 tbsp Butter, unsalted
1 tbsp fresh chives , chopped
1 tbsp chopped parsley , stemmed and chopped
0.25 cup sliced almonds , toasted

1 Preheat oven to 425 degrees.
2 Wash and dry chicken. Then place chicken breasts in single layer on foil-lined baking sheet, and lightly coat chicken breasts with 1 tablespoon orange juice concentrate.
3 Bake for 15 to 20 minutes or until chicken is cooked.
4 In a small saucepan, place remaining orange juice concentrate, lemon juice and chicken broth.
5 In a small bowl, blend SPLENDA Granular and cornstarch. Stir cornstarch mixture into broth.
6 Cook on medium high heat and simmer 8 to 10 minutes or until sauce thickens slightly.
7 Remove the thickened sauce from heat and whisk butter into the sauce.
8 Add chopped chives and parsley to the sauce and pour the sauce over the cooked chicken breasts.
9 Top the toasted almonds on chicken breasts and serve with tossed salad and steamed vegetables if desired.