Smart Food: Chicken with Apricots

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Chicken with Apricots, served with fresh spinach and rice

Here’s a recipe that’s fairly easy and healthy! I have included nutritional information below.

Chicken with Apricots ~ Serves 4

  • Pecan halves, 2 oz
  • 2 teaspoons of margarine
  • 3 ripe apricots, quartered and pitted
  • 1 tablespoon of extra virgin olive oil
  • 4, 4 oz chicken breast halves
  • Salt & freshly ground pepper
  • 1 teaspoon of freshly ground ginger
  • 1 scallion, white & green parts, thinly sliced (separated)
  • ½ teaspoon of grated lime zest
  • 1 teaspoon of cracked red pepper
  • ½ cup of chicken broth (or dry white wine)
  • 2 tablespoons of maple syrup
  1. Preheat oven to 350.  Place the pecans in a cookie sheet and bake for 10 minutes.  Let cool.  Crumble the pecans with hands or masher.
  2. In a large skillet melt margarine on medium high heat.  Add the apricot.  Sauté the fruit for 5 minutes to soften and lightly brown.  Stir the apricots frequently. Remove fruit from pan and set aside on plate.
  3. Add oil to pan.  Lightly salt and pepper the chicken.  Place chicken in skillet.  Cook for 3 minutes on medium high heat.  Flip chicken and lower heat to medium low, and cook for an additional 7 minutes, or until chicken is cooked.  Remove from skillet and add to the plate of apricots.
  4. Add ginger, white part of scallions, lime zest and red pepper. Constantly stirring, cook for 3 minutes.  Add chicken broth.  Use wooden spoon to scrape brown bits off bottom of pan. Add maple syrup, chicken and apricots. Cook until warm.
  5. Serve chicken with sauce on top and pieces on apricot.  Sprinkle green scallions and pecans.

Recipe adapted from FoodandWine.com

Nutritional Data calculated through SparkRecipes.com

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