Apricot-Glazed Chicken Breasts
- 1 lb Skinless boneless chicken
- -breast
- 1/4 ts Paprika
- 1 ts Canola oil
- 2 Cloves garlic; minced
- 1/3 c Low sugar Apricot Preserves
- 1/4 c Orange juice
- 1 tb Minced fresh cilantro
- 1/4 ts Nutmeg
- 1/4 ts Allspice
1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken
with the paprika.
2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the
skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn
the chicken over and cook for 4 to 6 minutes more or until the chicken is
no longer pink. Transfer to a serving platter and cover to keep warm.
3. Add the oil to the skillet and heat over medium-high heat. Add the
garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice,
cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat
and pour over the chicken.
NOTES : Calories: 178 (14% from fat) Fat: 3g Cholesterol: 66mg
Carbohydrate: 10g Fiber: 0g Sodium: 74mg
Recipe by: Prevention's All New Quick & Healthy Cookbook
Posted to EAT-LF Digest by Lisa Whittington on Apr
25, 1998
with the paprika.
2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the
skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn
the chicken over and cook for 4 to 6 minutes more or until the chicken is
no longer pink. Transfer to a serving platter and cover to keep warm.
3. Add the oil to the skillet and heat over medium-high heat. Add the
garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice,
cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat
and pour over the chicken.
NOTES : Calories: 178 (14% from fat) Fat: 3g Cholesterol: 66mg
Carbohydrate: 10g Fiber: 0g Sodium: 74mg
Recipe by: Prevention's All New Quick & Healthy Cookbook
Posted to EAT-LF Digest by Lisa Whittington
25, 1998
