Wednesday, November 10, 2010

Chicken Breasts with Apricot Sauce

Chicken Breasts with Apricot Sauce

1 pound boneless, skinless. chicken breasts
trimmed of all visible fat
1/4 teaspoon ground cinnamon
Pinch of ground red pepper
1 teaspoon canola oil
2 tablespoons reduced-sodium chicken broth
1/3 cup apricot all-fruit spread
3 tablespoons lime juice
Pinch of ground allspice and ground ginger


Rinse the chicken and pat dry with a paper towel.
Lightly sprinkle with the cinnamon and pepper and set aside.

Coat a large non-stick skillet with a vegetable spray.
Add the oil and warm over medium-high heat.
Add the chicken and cook for 3-4 minutes, or until lightly
browned on all sides.

Push the chicken to the side of
the of the skillet. Add the broth, fruit spread, lime juice,
allspice and ginger and mix well. Push the chicken back to
the center of the skillet; cover and cook.

Stir occasionally over medium heat about 15 minutes or
until the chicken is no longer pink. Serves 4.

EX: 3 1/2 meats, 1/4 fruit.

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