These chicken breasts are a nice Asian-inspired main course for dinner, and the leftovers can be used to make a delicious wrap for lunch the next day.

Ingredients:

• 1 1/4 pounds boneless skinless chicken breasts
• Salt and pepper
• 1 Tablespoon canola oil
• 2 garlic cloves, minced
• 1 cup Welch's 100% Grape Juice made from Concord grapes
• 2 Tablespoons low sodium soy sauce
• 2 Tablespoons honey
• 2 teaspoons grated ginger

Preparation:

1. Sprinkle the chicken with salt and pepper. In a non-stick skillet, heat the oil. Add the chicken and cook over medium heat until nicely browned on both sides, about 12 minutes. Remove the chicken to a plate. 
2. Add the garlic to the pan and cook, stirring, about 30 seconds. Stir in the remaining ingredients, scraping the bottom of the pan. Bring the liquid to a simmer and return the chicken to the pan. Cook, turning once, until the chicken is cooked through, about 10 minutes. Remove the chicken to a plate. Cover and keep warm.
3. Turn the heat to high and boil the sauce until thickened. Return the chicken to the pan and turn it once or twice in the sauce. Serve immediately.

Makes 4 servings

Nutrition Per Serving:
330 calories, 6g fat, 1g saturated fat, 46g protein, 20g carbohydrate, 115 mg cholesterol, 400mg sodium, 0g fiber

To make wraps with leftovers: Cut the chicken breasts into thin crosswise slices. Place the slices on tortillas or wrap bread, then add cucumber spears, cilantro leaves, and thinly sliced scallions. Drizzle with the grape sauce. Roll up the wraps and serve immediately.