Ingredients

1 C. diced red onions
1/4 C. tomato sauce
1 Tbsp. each Worcestershire sauce, red wine vinegar and molasses
2 tsp. each firmly packed brown sugar and Dijon-style mustard
1 tsp. each cornstarch and lemon juice
1 sm. garlic clove, sliced
1 bay leaf
Dash pepper
2 chicken cutlets (1/4 lb. each)

Cooking Instructions

In 1 quart saucepan combine all ingredients except chicken, stirring to dissolve cornstarch. Cook over high heat, stirring constantly, until mixture comes to a boil. Reduce heat to low and let simmer, stirring occasionally, until mixture thickens slightly, about 1 minute. Remove and discard bay leaf. Transfer mixture to blender container and process on low speed until pureed. Arrange chicken on grill (or baking sheet); brush with half of the onion mixture and cook over hot coals (or in broiler), about 5 minutes. Turn chicken over; brush with remaining onion mixture and cook until chicken is cooked throughout, about 5 minutes longer. Each serving provides: 3 protein exchanges, 1 1/4 vegetable exchanges; 55 optional calories per serving; 227 calories; 28 g protein; 2 g fat; 24 g carbohydrate; 64 mg calcium; 496 mg sodium; 66 mg cholesterol; 1 g dietary fiber.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)