"This is one of my best recipes," reports Thomas Jewell Sr. of Avenel, New Jersey. "Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken," he says.
INGREDIENTS
* 4 boneless skinless chicken breast halves (1 pound) * 1 tablespoon vegetable oil * 1/2 cup 100% apricot fruit spread * 3 tablespoons Dijon mustard * 1/3 cup white wine vinegar or cider vinegar * 1/2 cup fresh or frozen blueberries * Hot cooked rice, optional Add Points for Rice!!!
SERVINGS 4 CATEGORY Main Dish PREP 10 min. COOK 20 min. TOTAL 30 min.
DIRECTIONS
In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (prepared with 100% apricot fruit spread; calculated without rice) equals 264 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 360 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
