1 regular-size bag boil-in-bag rice, uncooked or 2 cups hot cooked rice (cooked without salt or fat)
Vegetable cooking spray
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon minced garlic (about 1 clove)
1/2 cup no-sugar-added apricot spread
3 tablespoons canned no-salt-added chicken broth
1/2 teaspoon curry powder
1/3 cup reduced-fat sour cream
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon ground pepper
How to Make It
Cook rice according to package directions, omitting salt and fat.
While rice cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until lightly browned. Remove chicken from skillet; set aside.
Add garlic to skillet; cook, stirring constantly, 1 minute. Combine apricot spread, chicken broth, and curry powder, stirring well. Add apricot mixture and chicken to skillet. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
Uncover and stir in sour cream and remaining 3 ingredients; simmer 2 minutes. To serve, place 1/2 cup rice onto each of 4 individual serving plates. Top with chicken. Spoon apricot sauce evenly over chicken.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook