Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Barbara Seelig Brown
Recipe by Cooking Light March 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

432 calories; calories from fat 18%; fat 8.8g; saturated fat 1.6g; mono fat 5g; poly fat 1.3g; protein 46.2g; carbohydrates 41.8g; fiber 5g; cholesterol 99mg; iron 4.6mg; sodium 819mg; calcium 131mg.
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