4 Servings
1 1/2 pounds boneless chicken breasts, cut into serving pieces
1/4 cup flour
1
tablespoon margarine
1 tablespoon vegetable oil
1/2 cup apricot jam
16 ounces
apricot halves packed in juice
1 teaspoon marjoram
1 teaspoon grated lemon
rind
1 tablespoon sherry
2 teaspoons light soy sauce
1/8 teaspoon hot pepper
sauce
1 teaspoon grated ginger
1 cup diced green bell peppers
2/3 cup unsweetened
pineapple juice
Wash and dry chicken, coat with flour. In a large skillet,
brown each piece in heated margarine and oil. After browning, coat chicken pieces
with apricot jam. Combine marjoram, lemon rind, soy sauce, sherry, pineapple juice,
ginger, hot pepper sauce and reserved apricot juice. Pour over chicken. Cover pan
and simmer until tender, about 40 minutes, basting occasionally. Add green pepper
and cook 5 minutes more. Add apricot halves to pan just before serving and heat through.
Amount Per Serving
Calories 555 Calories from Fat 154
Percent Total Calories
From:
Fat 28% Protein 31% Carb. 40%
Nutrient Amount per Serving Value
Total Fat 17 g 26%
Saturated Fat 4 g 20%
Cholesterol 115 mg 38%
Sodium 281 mg 12%
Total Carbohydrate 56 g 19%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 43 g
Vitamin A 47% Vitamin C 56% Calcium 0% Iron 15%
