Ingredients

6 small chicken breast halves (about 3 lb.), boned and skinned
1 C. unsweetened apple juice
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground ginger
1 Tbsp. cornstarch
2 C. coarsely chopped un-pared red apples (about 2 medium)
1 C. diagonal slices celery (about 2 medium stalks)
3 Tbsp. raisins
1 Tbsp. sliced green onion (with top)

Cooking Instructions

Remove excess fat from chicken. Place chicken, 1/2 C. of the apple juice, the lemon juice, salt and ginger in a 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm. Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)