Apricot-glazed chicken breasts
4 Servings
Ingredients
| Quantity | 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 |
Directions
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