Apricot Chicken With Roasted Potato Thins Recipe
Servings: 4
Ingredients
- 4 x boned and skinned chicken breast halves
- 1/4 tsp salt
- 1 can apricot halves - (16 ounce) undrained
- 1/2 c. orange juice
- 2 Tbsp. lite soy sauce
- 1 x garlic clove chopped
- 1 tsp dark sesame oil
- 3/4 c. all-purpose flour
- 1/4 tsp grnd red pepper - (to 1/2)
- 2 tsp vegetable oil
- 6 x green onions thinly sliced
- 1/4 c. minced fresh cilantro Roasted Potato Thins (see recipe)
Directions
- Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or possibly rolling pin. Sprinkle with salt.
- Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid, apricots, juice, and next 3 ingredients.
- Combine flour and pepper; dredge chicken in flour mix.
- Cook chicken in warm vegetable oil in a large skillet over medium-high heat 3 min on each side. Reduce heat to medium; stir in apricot mix. Cook 3 to 5 min. Add in onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.
- This recipe yields 4 servings.
- Comments: Try this great-tasting entree for a satisfying and healthy dinner. Serve with a side of green beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 38 | 15% |
| Total Fat 4.34g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.07g | |
| Cholesterol 27mg | 9% |
| Sodium 636mg | 27% |
| Potassium 479mg | 14% |
| Total Carbs 37.75g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 15.61g | 10% |
| Protein 14.99g | 24% |
