6 chicken breast halves,
skinned
6 ounces dried apricots, cut in half
1/4 cup raisins
1 cup orange juice
1 tablespoon light margarine, melted
2 tablespoons minced onion
1 clove garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 bay leaf, broken
1/4 cup skim milk
In small bowl, place apricots
and raisins. Add orange juice and let sit 15 minutes, stirring
occasionally.
In small dish, place margarine.
Add onion, garlic, curry powder, cinnamon, chili powder, salt,
ginger and bay leaf; stir to mix well.
In greased 2-quart shallow
baking dish, arrange chicken in single layer. Spread spice mixture
evenly over chicken. With slotted spoon, remove apricots and
raisins from orange juice and arrange in dish with chicken.
To orange juice, add skim
milk; pour over chicken. Cover and bake in 350°F. oven about
1 hour, removing cover after 45 minutes and cooking uncovered
for final 15 minutes.
If desired, garnish with
red cherries and serve with rice.
Makes 4 servings.
Nutritional Information
Per Serving:
Calories: 230.5
Protein: 21.7 grams
Total Fat: 5 grams
Saturated Fat: 1 gram
Carbohydrates: 25.9 grams
Cholesterol: 63.6 milligrams
Sodium: 300 milligrams
Recipe provided courtesy
of the National Chicken Council. Used with permission.
