Wednesday, March 18, 2009

APRICOT GLAZED CHICKEN

2-3 chicken breasts, pounded
1 T olive oil
Salt and pepper
2/3 c. apricot preserves
3T raspberry vinegar (or any sweet vinaigrette salad dressing)
4t ginger
½ c. cashews, chopped

Heat oil over med heat. Salt and pepper chicken. Cook 4 min on each side and remove to plate. Add apricot, vinegar, and ginger to pan. Stir till bubbling. Pour over chicken and sprinkle with cashews.

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