Yield: 2 servings

1/4 cup water

2 tablespoons granulated sugar

1/2 cup sliced rhubarb ( 1/2-inch pieces)

1 cup Coca-Cola (regular, not sugar-free)

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1/4 cup chicken stock or broth

1 teaspoon salt

1 teaspoon butter

2 chicken breast halves

1 tablespoon vegetable oil

2 teaspoons Creole seasoning, preferably Tony's

Funnel Cakes (see recipe)

1. Prepare a medium-hot fire in the grill. Meanwhile, combine water and sugar in a small nonstick sauté pan. Bring to a boil while stirring to dissolve sugar; reduce heat to a simmer and add rhubarb. Cook, stirring occasionally, until liquid is a light syrup and bubbles start to become larger.

2. Add Coca-Cola, vinegar, maple syrup, stock and salt. Continue to simmer until liquid reduces by half and becomes syrupy. Remove from heat; add butter and swirl until it melts into the sauce.

3. Transfer sauce to a blender; purée until smooth. Set aside.

4. Season chicken with Creole seasoning and liberally coat all sides with oil. Grill for 5 minutes per side or until chicken reaches an internal temperature of 165 degrees.

5. To serve, place 2 funnel cakes on each plate and top with a chicken breast half. Spoon sauce over chicken or onto the side of the plate.

Per serving (chicken and sauce): 360 calories; 12g fat; 3g saturated fat; 80mg cholesterol; 28g protein; 36g carbohydrate; 34g sugar; 0.5g fiber; 1,880mg sodium; 55mg calcium.