Chinese-Style Glazed Chicken Breasts
1/4 cup chicken broth
2 Tbsps hoisin sauce
1 Tbsp apricot preserves or fruit spread
4 skinless, boneless chicken breast halves
1/2 tsp salt
1/8 tsp black pepper
1 Tbsp vegetable oil

Combine first 3 ingredients in a small bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

CALORIES 186(25% from fat); FAT 5.1g (sat 0.9g,mono 1.3g,poly 2.5g); PROTEIN 26.7g; CHOLESTEROL 66mg; CALCIUM 17mg; SODIUM 526mg; FIBER 0.3g; IRON 0.9mg; CARBOHYDRATE 6.9g

My notes: I had defrosted some chicken and wanted to make something that I already had the ingredients for...so I found this recipe. It was good, but Seth and I both agreed that it needed something else. He suggested some sesame seeds and possibly something to add some heat, maybe some red pepper flakes or some of that mustard they give you with Chinese take out. Next time I make it I'll definitely add some onion or garlic powder. It's needs something to cut the sweetness a bit and make it more savory. I made some roasted asparagus to go with it. I stuck some frozen asparagus on a foil covered cookie sheet. Sprayed the spears with some olive oil spray and sprinkled them with salt, pepper and onion powder, then placed the sheet under the broiler. When they were finished cooking I sprinkled them with some parmesan cheese.