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| 6 klein | Chicken breast halves (about 3 pounds), boned and skinned |
| 1 Tasse | Unsweetened apple juice |
| 1 Esslöffel | lemon juice |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | ginger ground |
| 1 Esslöffel | cornstarch |
| 2 Tasse | Coarsely chopped unpared red apples (about 2 medium) |
| 1 Tasse | Diagonal slices celery (about 2 medium stalks) |
| 3 Esslöffel | raisins |
| 1 Esslöffel | Sliced green onion (with top) |
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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
vitamin c
Niacin 48% Potassium, mg 400 Calcium 2% Iron 6% From the files of Al Rice,
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