4 boneless, skinless chicken breast (total 1 pound)
3 Tbsp. orange juice concentrate, thawed
2 Tbsp. fresh lemon juice
1/2 cup chicken broth
3 Tbsp. Splenda
1-1/2 tsp. cornstarch
1 Tbsp. melted unsalted butter
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, stemmed and chopped
1/4 cup sliced almonds, toasted
Preheat the oven to 425*F.
Place the chicken breast on non-stick foiled lined baking sheet. Brush with 1 Tbsp. orange juice concentrate. Bake 15 to 20 minutes or until cooked through.
Place remaining orange concentrate, lemon juice and chicken broth in a small saucepan. Blend Splenda and cornstarch in a small bowl. Stir cornstarch mixture into chicken broth, heat over medium-high heat and simmer 8 to 10 minutes or until sauce thickens slightly, remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breast. Top with toasted almonds.
Serve with tossed salad or steamed vegetables.