Glazed Apricot-Ginger Chicken
- 4 boned chicken breasts, halved
- 1/4 cup coarsely chopped pecans
- 2 Tbsp. margarine
- salt and pepper
- 1/3 cup apricot or peach preserves
- 1 Tbsp. vinegar
- 1/4 tsp. ground ginger
In a large skillet, cook chicken and nuts in margarine over medium heat for 8-10 minutes or until chicken is tender, stirring occasionally. Transfer chicken to serving platter, saving juices. Keep chicken warm. For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook and stir over medium heat for 1-2 minutes or until mixture is heated through. Spoon glaze over chicken breasts. Serves 4.
By Robin from Washington, IA
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