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TROPICAL CHICKEN

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 3/4 cup apricot preserves
  • 3/4 cup plain low-fat yogurt
  • 1 tablespoon sweetened flaked coconut
  • 2 teaspoons finely chopped nacho jalapeño peppers
  • 1/4 teaspoon ground coriander
  • 1 4 oz each pound boneless skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1 cup dry unseasoned bread crumbs
  • PAM® Original No-Stick Cooking Spray
DIRECTIONS

Combine preserves, yogurt, coconut, peppers and coriander in medium bowl. Remove half of the preserve mixture; place in small bowl. Set aside for serving with the chicken.

Place chicken between 2 sheets of waxed paper; pound to 1/2-inch thickness with meat mallet. Sprinkle with salt. Dip into remaining preserve mixture, then in bread crumbs, turning to evenly coat both sides of each chicken piece.

Spray large skillet with cooking spray; heat over medium-high heat 1 minute. Add chicken; cook 3 to 4 minutes on each side or until chicken is browned on both sides, no longer pink in centers and juices run clear (165°F). Serve topped with the reserved preserve mixture.