I used thighs, but you could use breasts if you prefer.

Honey-Pecan Chicken
4 boneless, skinless chicken thighs
2 TB chopped pecans
½ cup fat free chicken broth
2 T Honey
1 T Lemon Juice
1 tsp cornstarch
1/8 tsp grated orange peel
1/8 tsp salt
Dash pepper to taste

Preheat oven to 375*. Place foil on jelly roll pan. Place chicken on pan; sprinkle with salt and pepper and bake until done. Spray small saucepan with butter flavored cooking spray. Toast pecans in saucepan, 2 minutes or so. Then add chicken broth, honey, lemon juice, cornstarch, orange peel and another dash of salt and pepper; stir constantly, bringing to a boil. Simmer 4-5 minutes until mixture thickens. Pour over cooked chicken and serve immediately.
Yield: 4 servings. Per serving= 140 Calories; 5g Fat (31.2% calories from fat); 14g Protein; 11g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 185mg Sodium.