Evening Edge
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DEL.ICIO.USApricot Glazed Chicken
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Cuisine: American
5:30 Challenge: 5 INGREDIENTS, 30 MINUTES
Recently, Flora Rosefsky of Atlanta sent in a recipe for chicken cutlets rolled around an apricot filling, but unfortunately, the baking time exceeded the limit for the 5:30 Challenge. The idea was so good, though, that I couldn't help but fiddle with it, with Rosefsky's approval.
Instead of rolling them, I pan-fried the cutlets, then topped them with an apricot glaze. I also added a bit of ginger to the jam for more flavor. I was happy with my results and, hopefully, she will be, too.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 cup Italian salad dressing
1 cup plain or Italian-seasoned bread crumbs
4 thin-cut boneless, skinless chicken breasts (or chicken breasts pounded to uniform thickness)
1/2 cup apricot preserves
1/2 teaspoon ground ginger, or to taste
Instructions:
Place Italian salad dressing in a bowl. Place bread crumbs in a bowl or plate. Dip chicken in dressing to coat. Then dip cutlets in crumbs to coat.
In a well-oiled skillet over medium-high heat, add cutlets and saute until golden brown and cooked through.
Meanwhile, in a saucepan over low heat, combine apricot preserves and ginger. Stir until melted. Transfer cutlets to plate and drizzle with apricot sauce.
In a well-oiled skillet over medium-high heat, add cutlets and saute until golden brown and cooked through.
Meanwhile, in a saucepan over low heat, combine apricot preserves and ginger. Stir until melted. Transfer cutlets to plate and drizzle with apricot sauce.
Notes:
To round out the meal: Roasted winter vegetables, Couscous
Nutrition:
Per serving: 685 calories (percent of calories from fat, 42), 57 grams protein, 42 grams carbohydrates, 1 gram fiber, 32 grams fat, 137 milligrams cholesterol, 748 milligrams sodium.
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