Chicken Breasts in Apricot Sauce

Name: Chicken Breasts in Apricot Sauce
Prep time: 30 min
Total time: 8 h 30 min
Yield: 8
Ingredients: 1 1/2 cups Italian dressing; 8 boneless skinless chicken breasts (about 2 1/2 lbs); 1 tablespoon butter; 1 tablespoon vegetable oil; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 1 carton (32-oz) Progresso™ beef broth (4 cups); 3/4 cup ketchup; 1 cup apricot preserves; 1/2 teaspoon beef bouillon granules; 2 tablespoons cornstarch; 1/2 cup dry white wine or water; 1 bag (6 oz) dried whole apricots

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Prep 30 min
Total 8 hr 30 min
Ingredients 13
Servings 8

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Ingredients

1 1/2 cups Italian dressing
8 boneless skinless chicken breasts (about 2 1/2 lbs)
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 carton (32-oz) Progresso™ beef broth (4 cups)
3/4 cup ketchup
1 cup apricot preserves
1/2 teaspoon beef bouillon granules
2 tablespoons cornstarch
1/2 cup dry white wine or water
1 bag (6 oz) dried whole apricots

Directions

1

In large resealable food-storage plastic bag, place dressing. Add chicken; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag once or twice.
2

Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
3

Remove chicken from marinade; drain on paper towels to remove excess moisture. Discard marinade. In 12-inch nonstick skillet, heat butter and oil over medium-high heat. Add chicken; cook 2 to 3 minutes on each side until browned. Place chicken on foil-lined pan. Bake 15 minutes or until no longer pink in center.
4

Meanwhile, in 3-quart nonstick saucepan, heat sugars over low heat, stirring constantly, until melted. Stir in broth, ketchup, preserves, and bouillon granules. (Sugar will harden but eventually will melt again.) Cook uncovered 5 to 10 minutes, stirring frequently, until sugars are melted and sauce is smooth and thoroughly heated.
5

In small bowl, mix cornstarch and wine until smooth. Add to mixture in saucepan; cook and stir until mixture is thickened. Stir in apricots and chicken. Cook 10 to 15 minutes or until thoroughly heated.

Nutrition Information

520 Calories, 11g Total Fat, 33g Protein, 71g Total Carbohydrate, 57g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 520

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 1030mg; 43%

Potassium: 640mg; 18%

Total Carbohydrate: 71g; 24%

Dietary Fiber: 2g; 8%

Sugars: 57g

Protein: 33g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 6%; 6%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.