Category: Poultry Dishes

Serves: 6

Ingredients

• 3 1/2 lbs chicken breasts, skinless and boneless
• 1/2 tsp chili powder
• 1 Tbsp garam masala
• 1, one-inch piece fresh ginger root, grated
• 2 cloves garlic, crushed
• 1/2 cup fresh orange juice
• 1/2 cup fresh lemon or lime juice
• 1 cup dried apricots
• 2/3 cup low-sodium, low-fat chicken stock
• 2 Tbsp best-quality olive oil or rice bran oil
• 2 sweet onions, finely sliced
• 2 Tbsp white wine vinegar
• 1 x 14 oz can chopped tomatoes, Mexican salsa style
• Sea salt and fresh ground pepper to taste

Directions

1. Pat chiken breasts dry with paper towel. Flatten each piece with a wooden mallet or the flat side of a cleaving knife.
2. Prepare a marinade of chili powder, garam masala, ginger root, garlic, orange juice and lemon or lime juice. Place chicken breasts in marinade and let stand for 40 minutes in the refrigerator.
3. In a separate bowl, cover dried apricots with water. Soak for 2-3 hours. Drain.
4. Preheat oven to 350 degrees F. Remove chicken breasts from marinade and stuff with drained apricots cut into thirds. Tie each breast with kitchen string or use toothpicks to keep the meat rolled tightly. Reserve the marinade. Coat a shallow covered casserole dish with olive oil. Put a layer of onions on the bottom. Place stuffed chicken breasts in the casserole. Pour reserved marinade and chicken stock over top of the chicken breasts. Cover with Mexican salsa tomatoes. Drizzle with white wine vinegar. Season with sea salt and pepper. Cover and bake for 1 1/2 hours. Serve with brown rice.

Nutrition Facts

Calories 401, Protein 57g, Carbohydrates 27g, Fiber 3g, Sugar 15g, Fat 9g, Sodium 762mg