| 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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