LIGHT STYLE : Slim Chickens

By ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN

Aug. 29, 1991 12 AM PT

<i> This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95)</i>

This light version of chicken Pacifica makes a great party appetizer. Low-calorie margarine, low-fat Russian dressing and a low-sugar jam for the marinade help the calories drop to 22 per appetizer and fat to a mere trace.

SLIM CHICKEN PACIFICA

1 tablespoon low-calorie margarine

1/2 cup low-calorie Russian dressing

1 1/2 tablespoons low-sugar apricot jelly

3 whole or 6 half chicken breasts, skinned, boned and cut into 1-inch cubes

Melt margarine in small saucepan over low heat. Add dressing and apricot jelly and blend thoroughly. Heat through. Place chicken cubes in baking dish and cover with dressing-jelly mixture. Marinate chicken, refrigerated, 3 to 6 hours. One hour before cooking, remove chicken from refrigerator.

Leave chicken in pan used for marinating. Bake at 350 degrees 20 minutes, or until lightly browned. Remove meat from marinade and serve with wood picks. Makes about 50 pieces.

Each piece contains about:

22 calories; 30 mg. sodium; 9 mg. cholesterol; trace fat; trace carbohydrate; 3 grams protein; trace gram fiber; 26% calories from fat.

Exchanges: 1/8 meat.