Orange-Apricot Chicken

Ingredients

• 1 1-inch piece fresh or frozen ginger
• 1 1-inch strip orange rind
• 1 1-inch strip lemon rind
• ½ cup fresh orange juice
• ⅓ cup apricot preserves, sweetened with fruit
• 2 teaspoons Dijon mustard
• 8 ounces skinless, boneless chicken breasts
• 2 navel oranges
• 1 teaspoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    449 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 26 grams protein; 72 milligrams cholesterol; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
2. Add the orange juice, apricot preserves and mustard, and process to mix well.
3. Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
4. Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.