| 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.
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