Tangy Apricot Chicken
Dec 6, 2006 9:31:36 GMT -8
Post by jjg on Dec 6, 2006 9:31:36 GMT -8
Tangy Apricot Chicken
Salad dressing provides the base for this delicious chicken recipe.
2 chicken thighs, skin removed
1/4 cup fruit-sweetened apricot jam
2 Tbsp fat-free Thousand Island dressing
Fresh ground pepper to taste
Preheat the oven to 350ºF. Spray a small baking dish with nonstick cooking spray. Wash the chicken and blot dry with paper towels.
Stir the jam into the dressing. Coat the chicken with the apricot mixture and place in the baking dish. Season with pepper to taste. Bake for 20-25 minutes or until the meat juices run clear and the meat is cooked through. Serves 1.
Per Serving: 333 Cal; 11 gm Fat (3gm Sat Fat); 29 gm Carb; 99 mg Chol; 366 mg Sodium; 18 gm Sugars; 29 gm Protein; 3 gm Dietary Fiber.
Exchanges: 2 Fruit; 4 Lean Meat.
Salad dressing provides the base for this delicious chicken recipe.
2 chicken thighs, skin removed
1/4 cup fruit-sweetened apricot jam
2 Tbsp fat-free Thousand Island dressing
Fresh ground pepper to taste
Preheat the oven to 350ºF. Spray a small baking dish with nonstick cooking spray. Wash the chicken and blot dry with paper towels.
Stir the jam into the dressing. Coat the chicken with the apricot mixture and place in the baking dish. Season with pepper to taste. Bake for 20-25 minutes or until the meat juices run clear and the meat is cooked through. Serves 1.
Per Serving: 333 Cal; 11 gm Fat (3gm Sat Fat); 29 gm Carb; 99 mg Chol; 366 mg Sodium; 18 gm Sugars; 29 gm Protein; 3 gm Dietary Fiber.
Exchanges: 2 Fruit; 4 Lean Meat.