Ingredients
- Roasted Potato Thins:
- 4 skinned and boned chicken breast halve
- 1/4 teaspoon salt
- 1 (16 oz.) apricot halves undrained
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 1 garlic clove minced
- 1 teaspoon dark sesame oil
- 3/4 cup all-purpose flour
- 14 teaspoon ground red pepper
- 2 teaspoons vegetable oil
- 6 green onions thinly sliced
- Roasted potato thins
- 1 large unpeeled baking potato
- Vegetable cooking spray
- 1/4 teaspoon salt
Preparation
Step 1
Place chicken between 2 sheets of plastic wrap. Flatten to 1/2” thickness, using a meat mallet. Sprinkle with salt. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid, apricots, juice and next 3 ingredients. Combine flour and pepper, dredge chicken in flour mixture. Cook chicken in hot vegetable oil in a large skillet over medium heat 3 minutes on each side. Reduce heat to medium, stir in apricot mixture. Cook 3-5 minutes. Add onions, cook 1 minute.
Roasted Potato Thins:
Cut potato into thin slices, arrange on aluminum foil lined baking pan coated with cooking spray. Lightly coat slices with cooking spray. Sprinkle with salt. Bake at 400 degrees for 30 minutes or until golden brown.