4 4-oz boneless skinless chicken breasts,
1 tablespoon Apricot preserves
1 ½ Tablespoon curry powder
1 cup orange juice
1 tablespoon Dijon Mustard
1 Tablespoon Avocado or coconut
Place chicken between two sheets of plastic wrap on a cutting board and pound with a mallet or a pan to tenderize.
Combine Apricot preserves, curry powder, orange juice and mustard in mixing bowl. Meanwhile, heat 1 tablespoon oil in medium sauté pan. Place chicken breasts in pan and brown each side for 2 minutes. Remove from pan and place on clean plate. Set aside. In same pan add apricot curry mixture. Allow to simmer for 2-3 minutes. Add chicken back to pan and continue to cook until liquid has reduced by half. Enjoy with brown rice and steamed broccoli.
Calories 200, Fat 5g, Carbohydrate 11g, Dietary Fiber 0g, Protein 27g, Sodium 140mg