Apricot Glazed Chicken Breasts
|Chicken breast halves||1 Pound (skinless, boneless)|
|Canola oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Apricot preserves||1⁄3 Cup (5.33 tbs) (reduced calorie)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Cilantro||1 Tablespoon, minced (fresh)|
|Nutmeg||1⁄4 Teaspoon, ground|
|Allspice||1⁄4 Teaspoon, ground|
Rinse the chicken and pat dry with paper towels.
Sprinkle the chicken with the paprika.
Spray an unheated, large no-stick skillet with no-stick 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.
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.