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Apple and Apricot Chicken

Sweet and savory meets in a perfect combination for Apple and Apricot Chicken. This is a low fat and fruity recipe that is so easy to make. Turn this into a sandwich for lunch or serve with sweet potatoes for dinner anytime.

Serves: 4

  • 1/2 cup chopped dried apricots
  • 1/2 cup boiling water
  • 1 apple
  • 1/4 teaspoon freshly grated nutmeg
  • 4 single chicken breasts
  • 1 cup water
  • 1/4 freshly grated nutmeg, extra
  • freshly ground black pepper
  • 1/4 cup plain yoghurt
  1. Soak the apricots in the boiling water for 30 minutes. Drain and reserve liquid.
  2. Peel and grate the apple. Mix the apple, drained apricots and first measure of nutmeg together.
  3. Remove skin from the chicken breasts. Make a pocket in each of the chicken breasts and press one quarter of the mixture into the pocket of each breast.
  4. Place breasts with the apricot juice into a roasting pan. Bake at 350 degrees F for 25 minutes or until golden brown.
  5. Remove the chicken from the pan and keep warm. Add the 1 cup of water and second measure of nutmeg to the pan.
  6. Stir over heat to loosen the sediment. Reduce over heat until thickened.
  7. Season with ground pepper and stir in the yoghurt. Serve the chicken with the sauce.

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