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12" Skillet
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Meat Tenderizer


Sweet and Spicy Glazed Chicken

1/3   cup (75 mL) apricot jam
1   tbsp (15 mL) lime juice
1   jalapeņo pepper, seeded and finely chopped
1   tsp (5 mL) chili powder
1/2   tsp (2 mL) salt
4   boneless, skinless chicken breast halves (4-6 oz/125-175 g each)
1   garlic clove, pressed
1   tbsp (15 mL) snipped fresh cilantro
  1. Place jam in Small Batter Bowl. Microwave on HIGH 30-40 seconds or until melted; add lime juice and jalapeņo pepper. Whisk until well blended; set glaze aside.
  2. Combine chili powder and salt. Flatten chicken to an even thickness using flat side of Meat Tenderizer. Rub garlic over chicken; sprinkle evenly with chili powder mixture.
  3. Heat (12-in./30 cm) Skillet over medium-high heat until hot. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet; cook 5-7 minutes; turn. Cook an additional 5-7 minutes or until chicken is no longer pink in center, brushing evenly with glaze using Chef's Silicone Basting Brush. Sprinkle with cilantro.

Yield: 4 servings

Nutrients per serving: Calories 190, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 65 mg, Carbohydrate 18 g, Protein 27 g, Sodium 380 mg, Fiber 0 g