RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 76
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| Recipe Name: |
Apricot Pecan Chicken |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.76
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 6-ozs chicken breast, boneless, skinless cut up
2 Tablespoons vinegar, cider
1 Tablespoon soy sauce, naturally brewed
1 Teaspoon ginger root
1 to taste pepper, black
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Directions:
Preheat oven.
Mix together all sauce ingredients, set aside.
Place chicken breasts on a roasting pan. Baste with apricot mixture and bake for about 30 minutes or until cooked through. Keep basting every 10 minutes.
Last 5 minutes of cooking, turn the oven to broil. Lightly brown the chicken just before serving.
Nutritional Information:
Calories: 127
Fat: 4 grams
Protein: 4 grams
Carbohydrates: 18 grams |
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| Nutrition per Serving: |
| Calories: |
588 |
Total Carbs: |
58.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
19.5 |
Protein: |
45.57 |
| Fiber: |
55.14 |
Sodium: |
110.00 |
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