- 4 skinned and boned chicken breast halves
- 1/4 teaspoon salt
- 1 (16-ounce) can apricot halves, undrained
- 1/2 cup orange juice
- 2 tablespoons lite soy sauce
- 1 garlic clove, minced
- 1 teaspoon dark sesame oil
- 3/4 cup all-purpose flour
- 1/4 to 1/2 teaspoon ground red pepper
- 2 teaspoons vegetable oil
- 6 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- Roasted Potato Thins
- calories 368
- caloriesfromfat 28 %
- fat 11.4 g
- satfat 2.5 g
- monofat 4.9 g
- polyfat 2.9 g
- protein 33 g
- carbohydrate 33 g
- fiber 3.2 g
- cholesterol 82 mg
- iron 2.8 mg
- sodium 490 mg
- calcium 55 mg
How to Make It
Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.
Drain apricots, reserving liquid. Coarsely chop apricots.
Stir together reserved liquid, apricots, juice, and next 3 ingredients.
Combine flour and pepper; dredge chicken in flour mixture.
Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.