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Apricot Lemon Chicken

January 7, 2011

When it comes to ideal low-calorie meals, it doesn’t get better than the simple chicken breast.  A great source of lean protein, its versatility allows you to create whatever flavor profile you may be in the mood for.  This week we fixed one of the easiest, yet most flavorful, chicken recipes I have come across.  The best news?  Each serving has less than 250 calories and lacks nothing in the taste department!

Apricot-Lemon Chicken  
Yields: 4 Servings

1 teaspoon Curry powder
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
4 6-ounce Skinless, boneless chicken breast
Cooking spray
1/3 cup Apricot spread
2 tablespoon Fresh lemon juice
2 tablespoon Water
2 teaspoon Lemon rind (grated)

1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

Kate’s Tips

As you may notice from the pictures, I am missing lemon rind.  We had to think on our feet when I realized we had used up the lemon intended for this recipe earlier in the week.  I substituted orange juice for the fresh lemon juice and presto! Apricot orange chicken!  Having made the recipe in the past, I missed the extra zest the lemon rind provided but home cooking is all about adaptability and we survived.

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