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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is best with Chicken Tonight sweet and sour sauce, but you may substitute other brands. Serve it with an orange and jicama salad. Ingredients:
6 chicken breasts, i prefer skinless boneless for the reduction in fat |
1 tablespoon canola oil (if you can get it in your area, canola balance is the best. it is actually good for you.) |
2 cloves garlic, minced |
1 jar chicken tonight cooking sauce for chicken sweet and sour sauce |
1/3 cup apricot preserves, the all fruit type is best,less sugar |
1 tablespoon dijon mustard |
1/2 cup dried apricot, chopped |
1 teaspoon dried red pepper, less if you are wimpy about chili |
hot cooked brown rice |
Directions:
1. Brown the chicken in oil.
2. Add garlic and lightly sautee.
3. Don't let it burn.
4. Drain fat.
5. In a bowl, combine sweet and sour with apricot preserves, Dijon mustard, dried apricots and red pepper.
6. Pour over chicken, cover, and simmer for 45 minutes or until chicken is thoroughly cooked.
7. Serve over hot rice.
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