Raspberry Chicken supreme

I’m undecided on this.  The mustard cuts the sweet and makes it savory. 

Raspberry Chicken Supreme

1 cup Instant brown rice
¼ c. water
½ c. sugar free raspberry preserves
2 TB Dijon-style mustard
1 lb skinless, boneless chicken breasts, cut into 2 inch cubes
20 oz canned pineapple chunks, undrained

In 2 quart slow cooker, place frozen chicken; add rice. Combine preserves, water and mustard. Pour over rice. Pour pineapple and juice over preserve mixture. Cover and cook on low-heat setting for 8-10 hours or until liquid is absorbed and chicken is cooked to 170 degrees.

Yield: 4 servings. Per serving (about 1 ½ cups)= 339 Calories; 3g Fat (7.1% calories from fat); 24g Protein; 60g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 155mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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