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.
Recipe serves 4