| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinless boneless chicken breast |
| 1/4 |
ts |
Paprika |
| 1 |
ts |
Canola oil |
| 2 |
|
Cloves garlic; minced |
| 1/3 |
c |
Low sugar Apricot Preserves |
| 1/4 |
c |
Orange juice |
| 1 |
tb |
Minced fresh cilantro |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Allspice |
INSTRUCTIONS
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@pacbell.net> on Apr
25, 1998
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“God will ultimately have HIS way, not yours!”