Yield: 4 servings
|4||Boned,skinless chicken breast halves (about 1 pound total)|
|¼ cup||Broken walnuts, pecans or almonds|
|2 tablespoons||Margarine or butter|
|Salt and black pepper|
|⅓ cup||Apricot or peach preserves|
|¼ teaspoon||Ground ginger|
Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in margarine over medium heat for 8 to 10 minutes or until chicken is tender, turning occasionally. Transfer chicken to a serving platter, reserving juices in skillet. Season chicken breasts, lightly, with salt and black pepper; keep warm.
For glaze, stir preserves, vinegar and ginger into juices in skillet.
Cook and stir over medium heat for 1 to 2 minutes or until mixture is heated through. Spoon glaze over chicken breasts.
Makes 4 servings.