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GLAZED APRICOT GINGER CHICKEN

Category:    Chicken
Yield: 4 servings
 
      4    Boned,skinless chicken              2 tb Margarine or butter
           -breast halves (about 1                  Salt and black pepper
           -pound total)                     1/3 c  Apricot or peach preserves
    1/4 c  Broken walnuts, pecans or           1 tb Vinegar
           -almonds                          1/4 ts Ground ginger
 
  Rinse chicken and pat dry.  In a large skillet, cook chicken and nuts in
  margarine over medium heat for 8 to 10 minutes or until chicken is tender,
  turning occasionally.  Transfer chicken to a serving platter, reserving
  juices in skillet. Season chicken breasts, lightly, with salt and black
  pepper; keep warm.
  
  For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook
  and stir over medium heat for 1 to 2 minutes or until mixture is heated
  through. Spoon glaze over chicken breasts.
  
  Makes 4 servings.
 

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