Tuesday, April 6, 2010

Glaze of Sunshine Apricot Chicken

This recipe is from Hungry Girl's new cookbook. Both John & I liked it, and it was easy to make:


  • 1/2 tablespoon light whipped butter or light buttery spread
  • 1 tablespoon cider vinegar
  • 1/2 tablespoon cornstarch
  • 1/4 cup sugar-free apricot preserves, room temperature
  • 1/2 tablespoon dry onion soup mix
  • Two 6-ounce raw boneless skinless lean chicken breast cutlets
  • Optional: salt and black pepper

  • Directions

    1. Preheat oven to 375 degrees.
    2. Place butter in a small microwave-safe bowl, and microwave until just melted. Set aside.
    3. Combine vinegar and cornstarch in a bowl, and stir until cornstarch dissolves.
    4. Add preserves, melted butter, and soup mix. Mix well and set aside.
    5. Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, until it is uniformly about 1/2-inch thick.
    6. Transfer chicken to the bowl with the preserves mixture, and flip until thoroughly coated.
    7. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Lay chicken flat in the center of the foil, and top with any remaining preserves mixture.
    8. Fold together and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
    9. Place baking sheet in the oven and cook for 25 minutes, or until chicken is cooked through.
    10. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.
    11. (Careful -- steam will be hot.)
    12. Plate chicken and top with any sauce remaining in the foil. If you like, season to taste with salt and pepper. Enjoy!


    (1 cutlet with sauce) : 233 calories, 3.5g fat, 274mg sodium, 13g carbs, 0g fiber, <0.5g>

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