Apricot-glazed Chicken Breasts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 1 | lb | Skinless boneless chicken |
| breast | ||
| 1/4 | t | Paprika |
| 1 | t | Canola oil |
| 2 | Cloves garlic, minced | |
| 1/3 | c | Low sugar Apricot Preserves |
| 1/4 | c | Orange juice |
| 1 | T | Minced fresh cilantro |
| 1/4 | t | Nutmeg |
| 1/4 | t | Allspice |
INSTRUCTIONS
Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika. 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. 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@pacbell.net> on Apr 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 73.1mg
Sodium: 411.9mg
Potassium: 365.8mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: 1.7g
Protein: 29.2g