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Ingredients
- 4 x Skinless chicken breasts
- 1/2 c. Dry apricots
- 1/2 c. Apricot preserves
- 1 1/2 c. Orange juice
- 2 Tbsp. Lemon juice
- 1 c. Chicken stock
- 2 Tbsp. Apple cider vinegar
- 2 Tbsp. Dijon mustard
- 1 tsp Garlic - chopped
- 1 tsp Fresh ginger - grated
- 1 1/2 Tbsp. Orange zest - grated Salt and pepper Flour for dredging
Directions
- Directions: Combine flour with salt and pepper and dredge breasts, shaking off excess. Heat a saute/fry pan, spraying with non-stick cooking spray. Brown chicken and remove. In a saucepot, combine the apricot preserves, dry apricots, orange juice, lemon juice, chicken stock, vinegar, mustard, garlic, ginger and orange zest. Bring to a boil and reduce heat. immer for five min. Remove from heat and let cold. Preheat oven to 350 degrees.
- Spray a baking dish with non-stick cooking spray. Place chicken breasts in dish and cover with 1/2 of the sauce. Cover with foil and bake for 30 min or possibly till cooked through. Turn the oven to broil, baste the chicken and broil till lightly browned. Reheat the reserved sauce and serve over chicken. Dish: 208 calories, 2 grams fat per serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1128g | |
| Calories 852 | |
| Calories from Fat 45 | 5% |
| Total Fat 5.13g | 6% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 906mg | 38% |
| Potassium 1847mg | 53% |
| Total Carbs 157.77g | 42% |
| Dietary Fiber 5.8g | 19% |
| Sugars 108.89g | 73% |
| Protein 51.47g | 82% |
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