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Serving Size : 6

6 skinless boneless chicken breast halves
(about 1 1/2 pounds)
1/2 cup unsweetened grape juice
1/2 cup red wine
1 tablespoon grated orange peel
1/2 cup orange juice
1 tablespoon grated lemon peel
1/2 cup lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Orange slices -- if desired

Place chicken in shallow glass or plastic dish. Mix remaining ingredients except orange slices; pour over chicken. Cover and refrigerate at least 3 hours but no longer than 24 hours.

Heat oven to 375. Spray rack in shallow roasting pan with nonstick cooking spray. Remove chicken from marinade; place on rack. Reserve marinade. Bake
uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until l juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Garnish with orange slices.

Per serving: 161 Calories (kcal); 2g Total Fat; (9% calories from fat); 28g Protein; 8g Carbohydrate; 68mg Cholesterol; 257mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0
Other Carbohydrates