Apricot Chicken

adapted from Rachel Ray

Servings - 6   Serving size - 1/6th of recipe  Points Plus per svg - 6 points+

Calories - 259.8,  Total Fat - 2.1g,  Carb. - 23g,  Protein - 35.9g,  Fiber - 1.3g

2 pounds boneless, skinless chicken breasts, cut into 1 - 2" pieces

cooking spray or misto

salt and pepper, to taste

1 cup onion, diced

2 TBS. cider vinegar

12 dried pitted apricots, chopped

2 cups fat free, low sodium chicken broth

1/2 cup apricot all fruit spread

1.  Heat a large nonstick skillet with cooking spray.  Add chicken pieces and brown on both sides.  Approx 5 minutes each side.  Don't over crowd pan, do this in batches if needed.  Remove chicken to bowl in warm ( 200- 250 degree F) oven when browned.  

2.  To make sauce, while browned chicken is in oven, using same pan, spray with a bit of cooking spray and add onions.  Saute for about 5 minutes.  Add vinegar and allow to bubble and then evaporate.  Add dried apricots and chicken broth.  Allow to come to boil.  Once boiling, add fruit spread and mix to combine.  Cover pan and reduce heat and simmer for 10 -15 minutes.  

3.  Add reserved chicken from oven and the juices that have accumulated.  Mix to combine.  Allow to heat for another 5 minutes.  Serve warm over rice, if desired.