| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Low-fat, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Whole skinless, boneless chicken breasts, halved | |
| 2/3 | c | Apricot jam |
| 2 | ts | Fresh ginger root, freshly grated |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Halved black olives |
| 1 | tb | Fresh lemon juice |
INSTRUCTIONS
Place chicken in steamer basket or on metal rack over 1-inch water. Cover & bring water to a boil. Reduce to simmer & steam chicken for 15 to 20 mintues or until done. Meanwhile, combine jam, ginger, cinnamon, olives & lemon juice in small saucepan; heat until bubbly. Transfer chicken to a serving dish; pour sauce over chicken & serve with hot steamed rice or couscous. From AOL chat/Bobbie. NOTES : 291 calories per serving. 4 g fat. 11% fat Posted to JEWISH-FOOD digest V96 #114 Recipe by: ReddHedd From: Nancy Berry <nlberry@prodigy.net> Date: Mon, 30 Dec 1996 10:05:19 -0800
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