Recipe - Apricot-Glazed Chicken Breasts

1 pound Skinless boneless chicken
breast
One fourth teaspoon Paprika
1 teaspoon Canola oil
2 Cloves garlic; minced
1/3 cup Low sugar Apricot Preserves
One fourth cup Orange juice
1 tablespoon Minced fresh cilantro
One fourth teaspoon Nutmeg
One fourth teaspoon 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 mediumhigh 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 mediumhigh 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 EATLF Digest by Lisa Whittington esordliw@pacbell.net on Apr
25, 1998