Randy Mayor; Jan Gautro
4 servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)

This dish brings out the delicious fruity flavors of apricots-- in summertime, try substituting fresh peaches as well.

How to Make It

Step 1

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat. Add chicken to pan; cook 2 1/2 minutes on each side or until done.

Step 2

Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.

Step 3

Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.

Tip: Serve over couscous or rice.

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Ratings & Reviews

GayleR's Review

October 05, 2009
I've made this twice. Love those apricots! Tonight I used frozen leaf spinach and served with whole wheat couscous.

Mgt777's Review

December 31, 2008
Smelled wonderful cooking -- and tasted so good, too! The chicken remained exceptionally tender having been cooked in the apricot syrup. We made creamed spinach to pair with it instead. We'll be making this again!