Saturday, December 10, 2005

Apricot-Glazed Chicken

4 Servings
6 points per Serving

1 lb boneless, skinless chicken breasts
1/4 cup orange juice
1/4 cup dried apricots, quartered
1/2 jar of apricot preserves
1.5 TBSP lemon juice
salt & pepper

  1. Preheat oven to 425 degrees. Move rack to the center of the oven.
  2. In a bowl, whisk together the orange juice, apricots, preserves, lemon juice and salt & pepper. Set aside.
  3. Season both sides of the chicken with salt and pepper. In a skillet, sprayed with non-stick spray, lightly brown both sides of the chicken breasts. Remove chicken breasts and place in a baking dish.
  4. Wipe out any chicken fat/grease from skillet. Add the orange juice mixture to the skillet. Over high heat, briskly whisk the juice mixture until it becomes a syrup (about 3 minutes).
  5. Cover the chicken with the apricot syrup and bake until the chicken is done (160 degrees). About 12 minutes.

I served this with plain couscous and a veggie, preferably a 0-point veggie or mixed greens. The apricot glaze is delicious spooned over the couscous. This recipe was modified from a recipe in Cook's Country Magazine.

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