Waldorf Chicken

6 sm Chicken breast halves

-(about 3 pounds), boned -and skinned 1 c Unsweetened apple juice

1 tb Lemon juice

1/4 ts Salt

1/4 ts Ground ginger

1 tb Cornstarch

2 c Coarsely chopped unpared

-red apples (about 2 -medium) 1 c Diagonal slices celery

-(about 2 medium stalks) 3 tb Raisins

1 tb Sliced green onion (with

-top)

Remove excess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm. Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce. 6 servings.

Warm Chicken Waldorf Salad: Arrange sliced chicken on salad greens. Top with sauce. Nutrition information Per serving 1 serving Percent of U.S. RDA Calories : 240 Protein so% Protein, 9 33 Vitamin A 2% Carbohydrate, 9 18 vitamin c : 2% Fat, 9 4 Thiamin 4% Cholesterol, mg 85 Riboflavin 8% Sodium, mg 180 Niacin 48% Potassium, mg 400

Calcium 2% Iron 6% From the files of Al Rice, North Pole Alaska. Feb 1994