Apricot Rosemary Chicken Breasts

Apricot Rosemary Chicken Breasts

adapted from Cooking Light Annual Recipes 2015

Fresh herbs brighten the jam to make a tasty glaze.

served with Caprese Zucchini

Makes 2 servings                                                    1 WW Blue points / serving

1/3 cup sugar free apricot jam

1 1/2 Tbsp. white wine vinegar

1 tsp. fresh rosemary, chopped

cooking spray

2 boneless, skinless chicken breasts, cut in half horizontally if thick

Kosher salt and freshly ground black pepper

1. Combine 1/8 tsp. salt, apricot preserves, vinegar and rosemary in a small saucepan; heat until melted and combined.
2. Sprinkle the chicken with salt and pepper.
3. Cook in a grill pan coated with cooking spray, about 1 minute per side.
4. Brush with apricot mixture.
5. Cook an additional 2 minutes or until cooked through.
6. Brush with remaining apricot mixture prior to serving.

Enjoy!