Ingredients:
4 skinned and boned chicken breast halvl!S;., tsp. salt
1 (16-oz.) can apricot halves, undrained
1/2 cup orange juke
2 Tbsp. lite soy sauce
1 minced garlic clove
1 tsp. dark sesame oil
3/4 cup all-purpose
1/2, to
1/2 tsp. ground rYd pepper
2 tsp. l’egetable oil
6 grttn onions. thinly slked
1/2, cup chopped fresh cilantro Roasted Potato Thins (see recipe in side dish section)
Instructions:
Place chicken l:: x!tween 2hets of plastic wmp. Flatten to 1/2″ thickness, using a meat mallet or rolling pin. Sp1inkle with salt. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid,. apricots, juice, and next 3 ingredients. Combine flour and pepr; dredge chicken in flour mixture. Cook chicken in hot oil in large skillet over medium high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins. Makes 4 servings.
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