Apricot-glazed chicken breasts

Yield: 4 Servings

Measure Ingredient
1 pounds Skinless boneless chicken breast
¼ teaspoon Paprika
1 teaspoon Canola oil
2 Cloves garlic; minced
⅓ cup Low sugar Apricot Preserves
¼ cup Orange juice
1 tablespoon Minced fresh cilantro
¼ teaspoon Nutmeg
¼ teaspoon Allspice

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

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