Apricot Glazed Chicken (Dave Lieberman adaptation)
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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.9
- Total Fat: 9.5 g
- Cholesterol: 11.0 mg
- Sodium: 70.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.4 g
- Protein: 4.7 g
View full nutritional breakdown of Apricot Glazed Chicken (Dave Lieberman adaptation) calories by ingredient
Introduction
Adapted from Dave Lieberman's Receipe, but with boneless, skinless chicken breasts and low sugar apricot preserves Adapted from Dave Lieberman's Receipe, but with boneless, skinless chicken breasts and low sugar apricot preservesNumber of Servings: 8
Ingredients
-
2 lbs of boneless skinless chicken breasts (I prefer thin strips)
1 (12-ounce) jar reduced sugar apricot preserves ( I prefer simply fruit)
16 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves
Tips
Easy make ahead, goes great with a salad, rice or stir-fried veggies (not included in nutrition calculation).
Directions
Preheat oven to 400 degrees F.
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces in the pan, spaced evenly apart.
If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes. If a single layer of thin chicken strips are used, much less time is needed.
Serving Size: Makes approximately 8 4-ounce servings, then add 2 plums on top for each serving
Number of Servings: 8
Recipe submitted by SparkPeople user MADIECATJEN.
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces in the pan, spaced evenly apart.
If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes. If a single layer of thin chicken strips are used, much less time is needed.
Serving Size: Makes approximately 8 4-ounce servings, then add 2 plums on top for each serving
Number of Servings: 8
Recipe submitted by SparkPeople user MADIECATJEN.