Here's the recipe for the picture above.....the secret ingredient was the olive oil Mike brought back from Rome! I pity the day that stuff is gone. I also added green beans and long grain rice.
ENJOY!
Chinese-Style Glazed Chicken Breasts
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
1 tablespoon apricot preserves or fruit spread (I always use orange marmalade)
4 (4-ounce) skinless, boneless chicken breast halves (you can also cut these into bite size pieces)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable or olive oil
Combine first 3 ingredients in a small bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.
No comments:
Post a Comment