Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb boneless skinless chicken breast halves
- 2 Tbsp. hoisin sauce
- 1 Tbsp. apricot fruit spread
- 1 Tbsp. canola oil
- 1/4 c. nonfat chicken broth Wilted Spinach with Sesame Dressing
- 1 x 16 ounce bag fresh spinach prewashed
- 2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 2 tsp dark sesame oil
- 2 Tbsp. sesame seeds Rice
- 1 c. white rice
- 2 c. water
Direcciones
- Cook the rice: Bring the water to a boil, add in the rice. Stir, reduce heat and cover. Cook on low for 20 min.
- Cook the chicken:With the bottom of a heavy skillet, lb. the 1 lb. chicken breasts to an even 1/4-inch thickness; cut the pounded chicken into 5- by 3-inch pcs. In a c., stir together the 2 Tbsp. hoisin sauce and 1 Tbsp. apricot fruit spread.
- In a large nonstick skillet, heat the 1 Tbsp. canola oil over medium-high heat till warm. Add in the chicken and cook 3 to 4 min without moving, or possibly till the chicken is golden brown on the underside and lifts easily off the pan. Turn, and cook 2 to 3 min, or possibly till cooked through. Be careful not to overcook. Remove the chicken from the pan and remove the pan from the heat.
- Add in the hoisin mix to the warm pan and stir. Return the chicken to the pan and turn once to glaze both surfaces. Transfer the chicken to a plate. Pour the 1/4 c. broth into the pan and place over medium-high heat. Stir to remove any browned bits which have stuck to the pan surface. Cook 1 minute, or possibly till the sauce is slightly thickened.
- Cook the spinach: Rerinse the spinach leaves. Don't dry the leaves. Place the leaves in a large pot and cover. Cook over high heat, tossing, till just wilted and bright green, about 2 to 3 min. With a slotted spoon, transfer the spinach to a serving bowl.
- In a small bowl, stir together the 2 Tbsp. rice vinegar, 1 Tbsp. soy sauce, and 2 tsp. sesame oil. Pour the dressing over the hot spinach and sprinkle the 2 Tbsp. sesame seeds over all. Place the bowl on the table.
- To serve: fluff the rice with a fork and divide it among 4 dinner plates. Divide the chicken among the dinner plates and serve with the sauce spooned over the top or possibly passed in a bowl as a dipping sauce.
- NOTES : The beauty of a sauce like the one on this chicken is which it can be made with different flavors of all fruit spread: Try it with peach or possibly grape. You can also use the sauce, made with whatever flavor of fruit spread you like, on thinner-cut boneless pork chops. Kristin: Try with brown rice
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 85 | 24% |
| Total Fat 9.69g | 12% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 43mg | 14% |
| Sodium 412mg | 17% |
| Potassium 280mg | 8% |
| Total Carbs 41.35g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.35g | 2% |
| Protein 21.65g | 35% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
