Recipe Category:

Published :  2013 - 03 - 20

Nutritional Information:    

• Calories 380

• Fat 7.5g, 18% calories from fat

• Cholesterol 106mg

• Protein 44.9g

• Carbohydrates 31.7g

• Fiber 4.1g

• Sugar 25.6g

• Sodium 587mg

Instructions :   

• Place chicken between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness.

• Combine reserved apricot liquid with soy sauce, 1/8 tsp. oil and sherry in a bowl. Set aside.

• Combine flour with paprika, cayenne and salt and pepper to taste in a shallow dish. Dredge chicken in flour mixture to coat, shaking off excess. Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat

• Saut� scallions 2-3 minutes, until lightly browned. Transfer with a slotted spoon to a bowl. Add chicken and cook 3 minutes, until browned. Turn chicken, reduce heat to medium low, and add cooked scallions and apricots. Drizzle with sherry mixture.

• Cover skillet and simmer 5 minutes, turning chicken once. Serve with sauce and sprinkled with sesame seeds and cilantro.

Preparation Time:

Cook Time:

Ingredients :

• 4 boneless skinless chicken breast halves

• 1 lb. canned apricot halves in syrup, drained, halved, liquid reserved

• 2 Tbs. soy sauce or tamari

• 1 Tbs. Oriental sesame oil

• 1/4 cup sherry

• 3/4 cup all purpose flour

• 1 tsp. paprika

• 1/4 tsp. cayenne pepper

• 6 scallions including some green, chopped into 1/2 inch pieces

• 1 tsp. sesame seeds

• 3 Tbs. fresh cilantro, chopped

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