Yield: 4 Servings
|1 pounds||Skinless boneless chicken breast|
|1 teaspoon||Canola oil|
|2||Cloves garlic; minced|
|⅓ cup||Low sugar Apricot Preserves|
|¼ cup||Orange juice|
|1 tablespoon||Minced fresh cilantro|
1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.
2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm.
3. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken.
NOTES : Calories: 178 (14% from fat) Fat: 3g Cholesterol: 66mg Carbohydrate: 10g Fiber: 0g Sodium: 74mg Recipe by: Prevention's All New Quick & Healthy Cookbook Posted to EAT-LF Digest by Lisa Whittington <esordliw@...> on Apr 25, 1998