Sesame seeds and apricots top tangy chicken breasts

Good for you

August 28, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

ADD SOME PIZAZZ to your diet with this low-calorie recipe. The delicious coating is a tasty combination of crunchy sesame seeds mixed with sour cream. The skinless, boneless chicken breast is then topped with a sweet yet tangy apricot sauce.

The recipe calls for a reduced-calorie apricot spread. Read the label to be certain you are buying a spread with no more than 16 calories per two teaspoons.

The recipe is from "Weight Watchers Quick and Easy Menu Cookbook."

Sesame and Apricot Chicken

1/2 cup plain dried bread crumbs

1 tablespoon sesame seeds

2 tablespoons sour cream

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1 garlic clove, minced, divided

Salt and pepper to taste

2 skinless, boneless chicken breasts

2 teaspoons vegetable oil

3 tablespoons reduced-calorie apricot spread (16 calories per 2 teaspoons)

2 teaspoons teriyaki sauce

1/4 teaspoon each Dijon mustard and minced pared ginger root

Preheat oven to 425 degrees. Combine bread crumbs and sesame seed. In another bowl combine sour cream, lemon juice, Worcestershire sauce, half of the garlic, and salt and pepper.

Dip chicken into sour cream mixture, then into crumb mixture. Coat both sides. Transfer chicken to nonstick baking sheet and drizzle with oil; bake, turning once, about 12 to 15 minutes.

Meanwhile, prepare sauce by combining remaining ingredients. Cook over medium-heat, stirring frequently until smooth and thoroughly heated, three to four minutes.

To serve, cut chicken into bite-size pieces or leave whole and serve with dipping sauce.

Serves two. Each serving has 366 calories, 31 grams protein, 12 grams fat, 31 grams carbohydrate, 637 milligrams sodium and 73 milligrams cholesterol.

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