4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)
Photo: Oxmoor House
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
How to Make It
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.
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Awesome and easy to make! I didn't have curry powder so I used 1/2 tsp red chili powder and 1/2 tsp cumin and it turned out well. The chicken had a great blend of just a little bit of spice, sweet, and sour. My husband loved it too! Definite keeper!
AWESOME! Tasted like a fine dining orange chicken, I served with Jasmine rice with with scallions in it and bagged broccoli slaw on top of the rice with the chicken on top........ Sooooooooo easy and very impressive. Husband LOVED it, I will definitely make this a lot more and try with variations on the sauces.............
Loved! And so easy to make. A friend and I made it with the lemon mint salad for a "Girl's Night In" dinner. The curry powder added an unexpected spice element and kept it from being too sweet. Unfortunately, one of my family members is a pescetarian, so I won't be able to make it at home, but I might try substituting tofu steaks for the chicken.
I fixed this for family on vacation and increased it by half. Otherwise, the only changes I made were that I used just a small pinch of salt in the rub, rather than what is listed and substituted Polaner All-fruit Peach preserves for the apricot, because the store didn't carry the apricot. Six people devoured all the chicken and wished for more. It was so good with the peach preserves, that I doubt I will ever use the apricot. This recipe would work well for pork, too.
This was easy to prepare and relatively cheap. I substituted the apricot spread for the mango chutney i had on hand. It was a fair swap and the recipe was great.
I enjoyed it with a quinoa, feta and basil salad.