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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (305g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 237 | ||
| Calories from Fat 14 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 83mg | 3% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 27.7g | 9% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 25.0g | ||
| Protein 28.2g | 56% | |
Cherry Apricot Chicken
By: Tish
Jul 15, 2007
Modified from the cherry marketing institute!
SERVES 6
Ingredients
- 6 boneless skinless chicken breast halves
- 1 1/2 cups apricot nectar
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon dijon-style mustard
- 1 cup dried tart cherry
- 1 (17 ounce) can apricot halves, drained and cut into wedges
- salt & pepper, to taste
Directions
1
Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm.2
In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken.
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