4 skinned, boneless lg. chicken breast halves (about 1 lb.)
1/3 c. apple jelly
2 tsp. lemon juice
3/4 c. seedless red grapes
3 parsley sprigs
2 tbsp. dry sherry
1/4 tsp. salt

Wash chicken and pat dry. Spray a cold large skillet with non-stick coating. Heat skillet over medium-high heat. Add chicken to skillet. Cook for 8 to 10 minutes or until no longer pink, turning once during cooking. Transfer chicken to serving plates. Cover to keep warm.

Meanwhile, cut the grapes in half, lengthwise, and snip the parsley. Put the apple jelly, sherry, lemon juice, and salt in skillet. Cook and stir until jelly is melted. Add grapes and parsley. Heat through. Spoon over chicken. Makes 4 servings.