Apricot Glazed Chicken Breasts Recipe

1 pound skinless boneless chicken breasts
1/4 teaspoon paprika
1 teaspoon canola oil
2 cloves garlic, minced
1/3 cup low sugar Apricot Preserves
1/4 cup orange juice
1 tablespoon minced fresh cilantro
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Rinse the chicken and pat dry with paper towels.
Sprinkle the chicken with the paprika.
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.
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.
Quantity: Makes 4 servings.

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