Spicy Asian Apricot Chicken
• 4 (6-ounce) skinless, boneless chicken breast halves
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat.
Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.
Per Serving: 261 Calories; 6g Fat (19.8% calories from fat); 1g Saturated Fat; 40g Protein; 11g Carbohydrate; trace Dietary Fiber; 99mg
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