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    Chicken Breast with Apricot Glaze

    Source of Recipe

    1 pound skinless boneless chicken breast
    1/4 teaspoon paprika
    1 teaspoon canola oil
    2 cloves garlic -- minced
    1/3 cup low sugar Apricot Preserves
    1/4 cup orange juice
    1 tablespoon minced fresh cilantro
    1/4 teaspoon nutmeg
    1/4 teaspoon allspice

    Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.

    Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high 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.

    Add the oil to the skillet and heat over medium-high 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.

    4 servings

    NOTES : Calories: 178 (14% from fat)
    Fat: 3g
    Cholesterol: 66mg
    Carbohydrate: 10g
    Fiber: 0g
    Sodium: 74mg




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