Grapefruit Diet Blog & not only!

1 x grapefruit (juice and pulp)
1 tsp  dijon-style mustard
3  tbl  minced fresh basil
1  lb  chicken cutlets sliced into thin
strips
olive oil as needed
1/2    tsp    cornstarch
1    x    grapefruit sectioned

- Combine the grapefruit juice and pulp, mustard and basil in a 9-inch (23-cm) glass pie dish and toss in the chicken. Let marinate for about an hour.
- When you’re ready preheat a browning dish according to manufacturer’s instructions, which should be about 5 minutes. (If it doesn’t have a nonstick surface, paint with a bit of oil after preheating.) Microwave the chicken strips (minus marinade), uncovered, on full power for about 3 minutes minutes, flipping midway Let stand while you prepare the sauce.
- Whisk the cornstarch into the marinade and microwave uncovered until thick and bubbly 3 to 4 minutes, stirring every minute. Pour over the chicken and serve with grapefruit sections.
- Serving Ideas : spinach salad and a dinner roll
- NOTES : Choose the color grapefruit you prefer but be aware that pink contains far more vitamin C than yellow!