Apricot Chicken with Roasted Potato Thins

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.

Southern Living JANUARY 2002

  • Yield: Makes 4 servings


  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 368
  • Calories from fat: 28%
  • Fat: 11.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.9g
  • Protein: 33g
  • Carbohydrate: 33g
  • Fiber: 3.2g
  • Cholesterol: 82mg
  • Iron: 2.8mg
  • Sodium: 490mg
  • Calcium: 55mg

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Apricot Chicken with Roasted Potato Thins recipe