Glazed apricot ginger chicken

Yield: 4 servings

Measure Ingredient
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
1 tablespoon Vinegar
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.

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