Monday, January 27, 2014

Pantry Dinner Winner!

I've said this before, but I plan some meals specifically, and some meals are basically luck of the draw based on what I have in my pantry, fridge, and freezer. This is one of those recipes.

Apricot-Lemon Chicken


1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind


Combine first 3 ingredients in a small bowl; rub mixture over chicken.

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.

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce).

Nutrition information: 245 calories, 2 g fat, 39.4 g protein, 14.5 carbo, 0.3 g fiber, 99 mg cholesterol, 14 mg iron, 402 mg sodium, 24 mg calc.

Source: Cooking Light Fresh Food Fast cookbook. ISBN-10:0-8487-3264-2. You can find the recipe online here.

Notes: Well, I forgot the lemon zest/lemon peel garnish. Other than that, I made it as is, and it was great. I would increase the sauce in the future though. Good stuff!

1 comment:

  1. This looks really yummy. Love that you can do chicken in so many ways.