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Apricot-Ginger Chicken -- e-w

Source of Recipe

"The Complete Diabetes Prevention Plan"
Apricot-Ginger Chicken -- e-w
Yield: 4 servings

Sauce:
- 1/4 cup plus 2 tablespoons low-sodium chicken broth
- 1/4 cup light (reduced-sugar) apricot fruit spread
- 1 tablespoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon ground ginger

Remaining Ingredients:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breast, cut into
8 equal pieces and pounded 1/4-inch thick
- 1 tablespoon canola oil
- 3 tablespoons thinly sliced scallions

Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside.

Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.

Place the oil in a large nonstick skillet and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.

Pour the sauce into the skillet and cook, stirring frequently, for a couple of minutes, or until sauceis reduced by almost half and is syrupy.

To serve, place 2 pieces of chicken on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.

1/4 of recipe equals: Calories: 176, Carbohydrate: 6 g, Cholesterol: 66 mg, Fat: 4.8 g, Saturated Fat: 0.6 g, Fiber: 0.1 g, Protein: 26 g, Sodium: 445 mg, Calcium: 16 mg +++EXC: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat +++WWP: 4