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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From BG&H, Oct. 2010. Recipe note says serve with steamed broccoli and lemon wedges, or cooked rice. Ingredients:
4 boneless skinless chicken breasts |
1 tablespoon olive oil |
1 clove garlic, sliced |
1 (28 ounce) can diced tomatoes, undrained |
1/2 cup dried apricot, snipped |
1/3 cup golden raisin |
salt and pepper |
Directions:
1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned.
2. Add garlic; cook and stir 1 minute more.
3. Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3-5 minutes or until chicken is cooked through and no longer pink.
4. Uncover and cook to desired consistency. Season to taste with salt and pepper.
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