Apricot-Ginger Chicken

Chicken Breast, no skin, (1 lb ready-to-cook)
Salt, 1 dash
Pepper, black, 1 tsp
Apricot halves Lite, canned, 1 cup
Cilantro, raw, 2 tbsp
Ginger Root, 3 tsp
Olive Oil, 3 tbsp

Cut any visible fat from the boneless, skinless chicken breast
Combine 1 12.5 oz can of Apricots (halved in lite juice) with Cilantro, Ginger Root, Salt and Black Pepper in a food processor or blender. Pour 1/2 of sauce into a plastic bag (or container) with chicken. Let marinade for at least 2 hours. Store the remaining 1/2 of the sauce for later use .

Pour the olive oil into a skillet large enough to hold all of the chicken. Heat on medium-high. Remove the chicken from the marinade and place into the skillet with the sauce from the marinade. Brown on both sides and cook until the chicken is completely done.

Sauce: Once the chicken is done cooking. Place the remaining sauce into the pan and let it cook down slightly. Pour the additional sauce over the finished chicken breasts.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TISHATYLER.