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FROM THE
alt.support.diet.low-carb
COOKBOOK

Raspberry Chicken with Brie from Jae, the Cakelady

Caramelize an onion in butter.  Puree some fresh or frozen raspberries, strain.  Add a bit of Splenda/Sweetener to the raspberry sauce.  If you have a grill, mark a boneless chicken breast.  Put into an oven proof dish, add some wine and some seasoning salt.  Bake for 10 minutes or until done.  Take it out, cover with sauce and a big piece of Brie.   Stick back under the broiler until Brie melts.  Put the onions on a plate, then top with the raspberry/brie/chicken breast.  It's to die for!!