Ingredients
- 2 garlic (cloves minced)
- 1 cilantro (minced fresh)
- 270 gr chicken breast (skinless boneless)
- 65 gr low sugar apricot preserves
- 60 ml orange juice
- 5 ml canola oil
- 1 gr paprika
- 1 gr nutmeg
- 1 gr allspice
1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.
2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm.
3. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken.
