4 boneless chicken breast halves, skinned
1/2 c. seedless red grapes
2 sprigs parsley
1/3 c. apple jelly
2 tbsp. dry sherry
2 tsp. lemon juice
1/4 tsp. salt
Non-stick spray coating

4 servings.

Wash chicken and pat dry. Spray skillet with non-stick spray. Add chicken to heated skillet. Cook 8 to 10 minutes until no longer pink - turn once. Transfer chicken to serving platter; keep warm. Add apple jelly, sherry, lemon juice, and salt to skillet. Cook and stir until jelly is melted. Cut grapes in half. Add to jelly mixture with snipped parsley. Heat through. Spoon over chicken.