1 Picture
Ingredients
- 3/8 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 1/2 pounds skinless, boneless chicken thighs
- Cooking spray
- 3 apricots, halved and pitted
- 1 tablespoon water
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, chopped
- 8 (1.3-ounce) mini sandwich buns
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium-high heat; coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cool slightly; shred meat.
2. Recoat pan with cooking spray. Place apricots, cut sides down, on pan; cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and next 4 ingredients (through garlic) in a food processor; process until smooth.
3. Spread about 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place about 1/3 cup chicken on bottom bun; cover with top half of bun.
Calories: 430
Fat: 11g
Saturated fat: 3.7g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.7g
Protein: 42.3g
Carbohydrate: 41.9g
Fiber: 2.7g
Cholesterol: 141mg
Iron: 2mg
Sodium: 644mg
Calcium: 24mg
Review this recipe