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Apricot Chicken with Roasted Potato Thins

Yield Makes 4 servings
Make this one-dish dinner for an easy weeknight meal tonight that's ready in minutes. The chicken pairs nicely with the roasted potatoes. Serve with a side of green beans, if you prefer.


  • 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

Nutrition Information

  • 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

  1. Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt.

  2. Drain apricots, reserving liquid. Coarsely chop apricots.

  3. Stir together reserved liquid, apricots, juice, and next 3 ingredients.

  4. Combine flour and pepper; dredge chicken in flour mixture.

  5. 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.

Cook's Notes

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