---------- Recipe via Meal-Master (tm) v8.03
  Categories: Poultry
       Yield: 4 Servings
       1 c  Fresh or frozen Raspberries
       1 ts Finely shredded orange peel
     1/2 c  Orange juice
     1/2 ts Chicken bouillon granules
     1/8 ts Ground nutmeg
     1/8 ts White or black pepper
       2 ts Cornstarch
       1 tb Cold Water
   4  x  medium (12 oz total) boned skinless Chicken
   Breast halves
     Thaw raspberries if frozen; set aside. In a large
   skillet combine orange peel, orange juice, bouillon
   granules, nutmeg, and pepper. Bring to boiling; reduce
   heat. Add chicken. Cover and simmer 15 minutes or till
   chicken is tender and no longer pink; turn chicken
   after 10 minutes. Remove chicken from skillet; keep
     Stir together cornstarch and water; add to skillet.
   Cook and stir till thickened and bubbly. Cook and stir
   2 minutes more. Gently stir in raspberries; heat
   through. Pour over chicken. Per serving: 177 calories,
   27 g protein, 8 g carbohydrates, 3 g fat, 73 mg
   cholesterol, 110 mg sodium,
       328 mg potassium