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APRICOT CHICKEN THIGHS

Category:    Low-cal, Chicken
Yield:6 servings
 
    1/2 c  Apricot nectar                      1 tb Prepared Mustard
    1/4 c  Dry sherry                        1/2 ts Ground Ginger
      2 tb Soy sauce                           6 x  Chicken thighs(2 lb),skinned
      1 tb Lemon juice                        12 x  Dried Apricot halves
 
   Combine all but chicken and dried apricots. Mix well, set aside.
   Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
  Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar
  mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover,
  and place aproicot halves in apricot nectar mixture. Continue baking,
  uncovered, 15 minutes or until chicken is tender.
   Remove chicken to a warmed serving platter, discarding apricot nectar
  mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER
  SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g
  cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.
 

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