Ingredients
- 1 lb skinless boneless chicken breast
- 1/4 tsp paprika
- 1 tsp canola oil
- 2 x cloves garlic chopped
- 1/3 c. low sugar Apricot Preserves
- 1/4 c. orange juice
- 1 Tbsp. chopped fresh cilantro
- 1/4 tsp nutmeg
- 1/4 tsp allspice
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Apricot Glazed Chicken Breasts
Servings: 4
Directions
- 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 medium-high heat. Add in the chicken and cook for 4 min.
- Turn the chicken over and cook for 4 to 6 min more or possibly till the chicken is no longer pink. Transfer to a serving platter and cover to keep hot.
- 3. Add in the oil to the skillet and heat over medium-high heat. Add in 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.
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