Yield: 6 servings

Marinade:
2 tb Lemon juice
1/2 ts Dry mustard
2 tb Cider vinegar
1 ts Dried leaf basil
1 tb Catsup
1/4 ts Onion powder
2 ts Canola oil
2 ts Canola oil
1/4 c White grape juice -concentrat e

1 lb Boneless, skinless chicken  pieces
1/4 ts Sweet paprika
1 c Fresh green seedless grapes

 

Combine marinade ingredients in a bowl. Add chicken, cover and refrigerate at least 2 hours. Spray a non-stick skillet with vegetable cooking spray. Heat add oil and chicken pieces, lightly brown. Add marinade, cover and simmer about 15 minutes. Add grapes, cook until heated. Serve at once.

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