Apricot Chicken with Roasted Potato Thins

Source: Food Downunder

4 boned and skinned chicken breast halves
1/4 tsp salt
1 can apricot halves - (16 oz) undrained
1/2 cup orange juice
2 tbl lite soy sauce
1 garlic clove minced
1 tsp dark sesame oil
3/4 cup all-purpose flour
1/4 tsp ground red pepper - (to 1/2)
2 tsp vegetable oil
6 green onions thinly sliced
1/4 cup chopped fresh cilantro

Place chicken between 2 sheets of plastic wrap. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid, apricots, juice, and next 3 ingredients. Combine flour and pepper; dredge chicken in flour mixture. Cook chicken in hot vegetable oil in a large skillet over medium-high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro.

This recipe yields 4 servings.

Comments: Try this great-tasting entree for a satisfying and healthy dinner. Serve with a side of green beans.
 

Roasted Potato Thins
1 lrg unpeeled baking potato
Vegetable cooking spray as needed
1/4 tsp salt

Cut potato into thin slices; arrange on an aluminum foil-lined baking pan coated with cooking spray. Lightly coat slices with cooking spray. Sprinkle with salt. Bake at 400 degrees for 30 minutes or until golden brown.

This recipe yields 4 servings.