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Apricot Chicken w/ Roasted Potato Thins




Source of Recipe


Mia - Chyrel's Recipes From Friends


Recipe Introduction


Try this great-tasting entr�e for a satisfying and healthy dinner. Serve with a side of green beans.
Makes 4 servings

4 skinned and boned chicken breast halves
1/4 teaspoon salt
1 (16-ounce) can apricot halves, undrained
1/2 cup orange juice
2 tablespoons lite soy sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
3/4 cup all-purpose flour
1/4 to 1/2 teaspoon ground red pepper
2 teaspoons vegetable oil
6 green onions, thinly sliced
1/4 cup chopped fresh cilantro

Roasted Potato Thins (see below)

PLACE chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or 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 mixture.

COOK chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro.

Serve with Roasted Potato Thins.

Per serving, including Roasted Potato Thins: Calories 368 (28% from fat); Fat 11.4g (sat 2.5g, mono 4.9g, poly 2.9g); Protein 33g; Carbohydrate 33g; Fiber 3.2g; Cholesterol 82mg; Iron 2.8mg; Sodium 490mg; Calc 55mg.

ROASTED POTATO THINS:
Makes 4 servings

1 large unpeeled baking potato
Vegetable cooking spray
1/4 teaspoon salt

CUT potato into thin slices; arrange on an aluminum foil-lined baking pan coated with cooking spray. Lightly coat slices with cooking spray. Sprinkle with salt. Bake at 400� for 30 minutes or until golden brown.