APRICOT GLAZED CHICKEN BREASTS
#3108 - 03/18/03 09:06 AM
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SharonMello
Reged: 01/22/03
Posts: 996
Loc: Groveland, CA
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Hi - here's an adaptation from a WW cookbook that called for pork but I substituted chicken breasts.
1/2 c apricot preserves
4 tsp Dijon mustard
1-1/2 tsp dried thyme
4-6 chicken breasts
Combine first 3 ingredients in small bowl and spread all over chicken breasts on both sides. Lay breasts on baking rack in cookie sheet and put in 350 oven for 30 min or until done. Don't overbake. Very tender and moist.
If anyone can tolerate pork tenderloin (which literally has no fat marbled in the meat and you can cut the extra fat off the meat on the outside), it calls for a 2 lb pork loin roast. I like the tenderloin because it isn't as dry as the plain loin.
The rest of the recipe for the pork is:
combine first 3 ingredients in small bowl and baste entire pork roast with mixture. Place on a broiler pan coated w/cooking spray. Insert meat thermometer into thickest portion of meat.
Bake at 350 for 1 hr 55 min or until thermometer reads 160, basting occasionally w/preserve mixture. Let stand 15 min before slicing.
Slice into 12 slices. Each slice = 4 points
165 cal, pro 17.1g, fat 6.5g, carb 9g, fiber .1g, iron 1 mg, sod 85 mg, calcium 21 mg.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Is it boneless or bone in chicken breast? I have some chicken breasts with the bone in. Just wondering if I should adjust the time. It sounds good and I have all the ingredients.
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Heidi - don't see why you can't use the bone-in breasts. Just adjust time or keep sticking with a knife to see if they're done.
Good luck.
Sharon
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Sharon
"Anything Chocolate"...that is all!
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