Spicy Thai Chicken Breasts
Serve with a Green Sala

Serves 4

• 4 - 6 ounce boneless skinless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1/4 cup low sodium chicken broth
• 3 tablespoons apricot preserves
• 1 1/2 tablespoons reduced sodium soy sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons Thai chile 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: 268 Calories; 6g Fat (19.9% calories from fat); 1g Saturated Fat; 41g Protein; 12g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 659mg 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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