Dinner

B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce is for Dinner.

B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce takes 20 minutes to prepare.

B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce takes 15 minutes to cook.

B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce makes 4 servings.

The ingredients for B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce are:

1 T dried thyme
1 1/2 tsp ground black pepper
1 tsp garlic powder
1/2 - 1 tsp cayenne, to taste
1/4 tsp salt
4 small (1/4-lb) boneless,skinless chicken breasts, trimmed of visible fat
1 tsp extra-virgin olive oil
1/3 c apricot preserves sugar-free
2 T spicy brown mustard

Here is how you make B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce:

Pre-heat grill to high heat.In a small bowl, combine the thyme, black pepper, garlic powder, cayenne, and salt. Mix to blend.Place the chicken on a large plate or platter. drizzle with the oil. Rub to coat both sides of the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over both sides of the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power tin 15-second intervals until melted. stir in the mustard until well blended. Set aside.Place the chicken on the grill and reduce the heat to medium, (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Cook for 3 to 5 minutes per side, or until no longer pink and juices run clear. Serve each breast with 2 1/2 tablespooons of the reserved sauce spooned over the top.Number of Servings: 4Recipe submitted by SparkPeople user DEDELICIOUS.

The nutritional information for B/L New Orleans Rubbed Chicken w/ Apricot-Mustard Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 175.9

• Total Fat: 2.8 g
• Cholesterol: 65.7 mg
• Sodium: 340.3 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 1.3 g
• Protein: 26.6 g