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Chicken Grenadine

• 1-1/2 cups Swanson Pomegranate Juice
• 1/4 cup Swanson Fructose
• 2 tbsp Swanson Organic Oregano
• 2 cloves garlic (minced)
• 1-1/2 pounds trimmed chicken breast

Combine pomegranate juice and fructose in a medium saucepan and reduce over medium-high heat, stirring constantly until a thick syrup forms (about 25 minutes). Set saucepan in a larger pot of hot water to keep the glazing syrup liquid.

Preheat oven to 350° F. Finely chop garlic (or use a food processor), add oregano and thoroughly cover each chicken breast with this mixture. Set chicken breasts in a greased or nonstick baking pan and drizzle the chicken with a small amount of glazing syrup (just enough to cover each chicken breast). Place in oven and bake for 30-35 minutes or until center reaches 180° F. After removing from oven, cover with remaining glaze and serve.

Serves 4 to 6.

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