1 1/4 lbs. boneless, skinless chicken breasts
2 lg. leeks
1 tbsp. butter
2 green onions, chopped
1/4 c. dry white wine
1 tbsp. grated fresh ginger root
1 tomato, peeled, seeded & chopped
1/2 c. fresh orange juice
1/2 tsp. grated orange rind
1 tbsp. flour
1/4 tsp. sugar
1 c. seedless green grapes
Salt & pepper

Cut chicken into 1" cubes. Cut off and discard tough green part of leeks. Cut leeks in half and wash under cold water. Cut into match stick size julienne strips.

In large, heavy skillet, melt butter. Cook chicken over high heat for 2 to 3 minutes or until lightly browned; remove chicken to side plate. Stir in leeks and onions and cook 1 minute, or until leeks are wilted. Stir in wine, ginger and tomato, scraping up any brown bits from bottom of pan.

In measuring cup combine orange juice, rind, flour and sugar; mix until smooth. Pour into hot mixture, stirring constantly. Bring to a boil, stirring constantly and simmer 2 to 3 minutes. (Dish may be prepared in advance to this point. Reheat sauce.) Return chicken to pan. Stir in grapes and salt and pepper to taste. Makes 4 servings.

337 calories per serving; 13 grams fat per serving; Vitamin C, niacin and phosphorus. Excellent iron.