| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home1 | 1 | servings | |
INGREDIENTS
| 4 | Skinless chicken breasts | |
| 1/2 | c | Dried apricots |
| 1/2 | c | Apricot preserves |
| 1 1/2 | c | Orange juice |
| 2 | tb | Lemon juice |
| 1 | c | Chicken stock |
| 2 | tb | Apple cider vinegar |
| 2 | tb | Dijon mustard |
| 1 | ts | Garlic – minced |
| 1 | ts | Fresh ginger – grated |
| 1 1/2 | tb | Orange zest – grated |
| Salt and pepper | ||
| Flour for dredging |
INSTRUCTIONS
Directions: Combine flour with salt and pepper and dredge breasts, shaking off excess. Heat a saut. pan, spraying with non-stick cooking spray. Brown chicken and remove. In a saucepot, combine the apricot preserves, dried apricots, orange juice, lemon juice, chicken stock, vinegar, mustard, garlic, ginger and orange zest. Bring to a boil and reduce heat. immer for five minutes. Remove from heat and let cool. Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray. Place chicken breasts in dish and cover with 1/2 of the sauce. Cover with foil and bake for 30 minutes or until cooked through. Turn the oven to broil, baste the chicken and broil until lightly browned. Reheat the reserved sauce and serve over chicken. Dish: 208 calories, 2 grams fat per serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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