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Receta Apricot Chicken With Roasted Potato Thins
by Global Cookbook

Apricot Chicken With Roasted Potato Thins
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Ingredientes

  • 4 x boned and skinned chicken breast halves
  • 1/4 tsp salt
  • 1 can apricot halves - (16 ounce) undrained
  • 1/2 c. orange juice
  • 2 Tbsp. lite soy sauce
  • 1 x garlic clove chopped
  • 1 tsp dark sesame oil
  • 3/4 c. all-purpose flour
  • 1/4 tsp grnd red pepper - (to 1/2)
  • 2 tsp vegetable oil
  • 6 x green onions thinly sliced
  • 1/4 c. minced fresh cilantro Roasted Potato Thins (see recipe)

Direcciones

  1. Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or possibly rolling pin. Sprinkle with salt.
  2. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid, apricots, juice, and next 3 ingredients.
  3. Combine flour and pepper; dredge chicken in flour mix.
  4. Cook chicken in warm vegetable oil in a large skillet over medium-high heat 3 min on each side. Reduce heat to medium; stir in apricot mix. Cook 3 to 5 min. Add in onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins.
  5. This recipe yields 4 servings.
  6. Comments: Try this great-tasting entree for a satisfying and healthy dinner. Serve with a side of green beans.