Trouble With Toast

Recipe: Sweet and Sour Chicken | July 7, 2011

Here’s another Cooking Light chicken dish that features pounding – a great meal to prepare after a stressful day at the office.  Hey, better to take your frustration out on a boneless, skinless breast than your boss!  This was great with brown rice and steamed veggies.  Tastier and healthier than take-out!

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 3 tablespoons apricot preserves
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Thai chile paste
  • Garnish: fresh cilantro leaves

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer chicken to a serving platter. Add chicken broth, apricot preserves, and soy sauce to pan; bring to a boil. Stir. Cook 1 minute. Remove from heat; stir in fresh lime juice and Thai chile paste. Spoon over chicken; garnish with fresh cilantro leaves, if desired.

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