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

Wash chicken; pat dry. Spray cold large skillet with non-stick spray. Heat skillet over medium-high heat. Add chicken to skillet. Cook for 8-10 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 parsley. Add apple jelly, sherry and lemon juice to skillet. Cook and stir until jelly is melted. Add grapes and parsley. Heat through. Spoon over chicken. Makes 4 servings. (239 calories per serving.)