Seared Chicken with Apricot Prune Purée
Nutrition
Calories: 650 kcalCarbohydrates: 104 gProtein: 44 gFat: 10 gSaturated Fat: 1 gCholesterol: 100 mgSodium: 260 mgFiber: 11 g
Ingredients
- 10 each pitted prunes
- 10 each dried apricots
- 2/3 cup orange juice
- 4 each 6 oz. boneless skinless chicken breasts
- ¼ teaspoon salt or to taste
- ½ teaspoon Black pepper freshly ground
- 2 tablespoon canola oil or Olive oil divided
- 3 each shallots thinly sliced
- 1 tablespoon Balsamic Vinegar
Instructions
- 1. In a small bowl, combine prunes, apricots, and orange juice and let soak for at least 30 minutes. Transfer to a food processor and purée.
- 2. Meanwhile, rinse chicken under cold water, pat dry with a paper towel, and season with salt and pepper. Heat 1 Tbsp. of the oil in a large nonstick skillet over high heat. Cook chicken for 3 to 4 minutes on each side, or until golden brown. Cover pan, reduce heat to medium-low, and cook for 5 to 7 minutes, or until the chicken is cooked through. Transfer to a plate and tent with foil to keep warm.
- 3. Rinse skillet, return it to the burner and heat remaining 1 Tbsp. oil over medium heat. Add shallots and cook until softened, about 5 minutes, stirring frequently. Stir in vinegar and puréed fruit and cook until heated, about 2 minutes.
- 4. Cut chicken into medium slices, place on a serving plate, and top with the shallot–dried fruit mixture. Serve immediately.
- Source: Hannaford fresh Magazine, January - February 2011