Grilled Chicken with Fresh Apricot Sauce

Prep: 20 minutes Marinate: 1 hour, Cook: 15 minutes
(From Eat Well, Stay Well p. 288)

This is an outstanding recipe. The flavors are fresh and intense and the nutritional value is terrific with about 30% daily value potassium in one normal serving. Always remember, eat just until full and save the rest for lunch the next day.

¾ cup apricot nectar
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
2 scallions, chopped
2 teaspoons grated fresh ginger
2 cloves garlic, shopped
4 skinless, boneless chicken breast halves (1 pound total)
1-teaspoon cornstarch blended with 1-tablespoon water
½ teaspoon salt
10 ounces fresh apricots, sliced
2 scallions, sliced (optional)

Directions:
1. In a medium bowl, whisk together the apricot nectar, vinegar, sesame oil, scallions, ginger and garlic. Measure out ½ cup, transfer to a medium saucepan and set aside. Add the chicken to the mixture remaining in the bowl, tossing to coat. Marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.

2. Preheat the broiler. Broil the chicken 6 inches from the heat, turning halfway through for 12-minutes or until cooked through.

3. Meanwhile add the cornstarch mixture and salt to the saucepan of reserved apricot nectar mixture. Bring to a simmer over moderate heat, stirring. Add the apricots and cook for 2 minutes or until the sauce is slightly thickened and the apricots are fork-tender. Serve the chicken with the sauce spooned on the top, garnished with the scallions. Serves 4.

Per serving: Calories 222; fiber 1g; Protein 28g; Total Fat 5g; Saturated Fat 1g; Cholesterol 66mg; Sodium 351 mg.