LowFat APRICOT GLAZED CHICKEN BREASTS
List of Ingredients
1 lb. -- chicken breast, skinless & boneless
1/4 tsp. -- paprika
1 tsp. -- canola oil
2 cloves -- garlic minced
1/3 cup -- apricot preserves reduced-calorie
1/4 cup -- orange juice
1 tbsp. -- cilantro fresh, minced
1/4 tsp.-- nutmeg ground
1/4 tsp.-- allspice ground
Recipe
Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika. Spray an unheated, large nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes. Turn the chicken over and cook for 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm. Add the oil to the skillet. 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.
Serve with wild rice and a green vegetable.
NOTE: Cilantro is a green herb that also goes by the names Chinese parsley and fresh coriander. Although it resembles flat-leaf parsley, it's got a distinctive flavor that can't be duplicated with any other ingredient.
***Also may use reduced-calorie peach preserves or an orange marmalade.
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