Spicy Asian Apricot Chicken
Serve with a Green Salad

Serves 4

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 low sodium chicken broth
• 3 tablespoons apricot preserves
• 1 1/2 tablespoons low sodium soy sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons Thai chili paste
• Garnish: fresh cilantro leaves

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
Cholesterol; 625mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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