Chinese-Style Glazed Chicken Breasts
from Cooking Light, Sept 2001

¼ cup fat-free, less-sodium chicken broth
2 tablespoons Hoisin sauce
1 tablespoon apricot preserves or fruit spread
4 (4-ounce) skinless, boneless chicken breast halves
½ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil

Combine first 3 ingredients in a small bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

CALORIES 186(25% from fat); FAT 5.1g(sat 0.9g,mono 1.3g,poly 2.5g); PROTEIN 26.7g; CHOLESTEROL 66mg; CALCIUM 17mg; SODIUM 526mg; FIBER 0.3g; IRON 0.9mg; CARBOHYDRATE 6.9g

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