| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken tenders or |
| 1 |
lb |
Boneless skinless chicken breasts |
| 1/4 |
c |
Orange marmalade |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Ginger |
| 1/2 |
ts |
Minced garlic |
| 1 |
c |
Unsweetened Michigan Applesauce |
| 2 |
tb |
Sliced green onions |
INSTRUCTIONS
Wash and dry chicken. If using chicken breasts, cut each breast lengthwise
into 4 pieces. Place in single layer in foil-lined 13 x 9 x 2-inch baking
pan. Set aside. In 1-quart saucepan, combine marmalade, cornstarch, ginger
and garlic. Add Michigan Applesauce. Cook over medium heat, stirring
constantly, until mixture starts to boil. Spread evenly over chicken. Bake
at 400o F about 20 minutes or until chicken is tender and juices run clear.
Garnish with green onions and serve hot over rice if desired. Yield: 4
servings. Per serving, 3 tenders: 230 Calories, 3 g Fat, 72 mg Cholesterol,
22 g Carbohydrates, 66 mg Sodium, 1 g Fiber. Michigan Apple Committee
http://MichiganApples.com
Posted to MC-Recipe Digest V1 #1050 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 25, 1998
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