Recipe - Healthy And Inexpensive Snack Ideas For Kids

4 Skinless chicken breasts
One half cup Dried apricots
One half cup Apricot preserves
1 One half cup Orange juice
2 tablespoon Lemon juice
1 cup Chicken stock
2 tablespoon Apple cider vinegar
2 tablespoon Dijon mustard
1 teaspoon Garlic minced
1 teaspoon Fresh ginger grated
1 One half tablespoon Orange zest grated
Salt and pepper
Flour for dredging

Directions: Combine flour with salt and pepper and dredge breasts, shaking
off excess. Heat a saut‚ pan, spraying with nonstick cooking spray. Brown
chicken and remove. In a saucepot, combine the apricot preserves, dried
apricots, orange juice, lemon juice, chicken stock, vinegar, mustard,
garlic, ginger and orange zest. Bring to a boil and reduce heat. immer for
five minutes. Remove from heat and let cool. Preheat oven to 350 degrees.
Spray a baking dish with nonstick cooking spray. Place chicken breasts in
dish and cover with One half of the sauce. Cover with foil and bake for 30
minutes or until cooked through. Turn the oven to broil, baste the chicken
and broil until lightly browned. Reheat the reserved sauce and serve over
chicken. Dish: 208 calories, 2 grams fat per serving.

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