Prepared by Angel Shannon www.cookingwithangel.com
Ingredients:
- 4 boneless, skinless chicken breasts, flattened*
- ¼ cup coarsely chopped walnuts, pecans or almonds
- 2 T. butter
- Salt and pepper
- 1/3 cup apricot or peach preserves
- 1 T. white vinegar
- 1 t. ground ginger
In large skillet, sauté chicken in butter until lightly browned & juices run clear, tossing nuts in halfway through cooking time. Remove chicken to serving platter and sprinkle with salt and pepper; cover with foil. Use juices (& nuts) remaining in skillet to make a glaze by mixing in the preserves, vinegar and ginger; cook until heated through. Spoon glaze over chicken and serve. Delicious served with an Asian Cabbage Slaw.
*Tip: Flatten chicken breasts between layers of plastic wrap or, carefully cut chicken breasts in half horizontally to get the same effect.
