Chipotle-Marmalade Chicken

From Simple and Delicious (Jan./Feb. 2010), page 42.

Serves 4.

4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 Tbs. canola oil
1 Tbs. balsamic vinegar
1 Tbs. minced chipotle pepper in adobo sauce
1 Tbs. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 Tbs. cold water

Sprinkle chicken with salt and pepper.  Transfer to a 4-qt. slow cooker.

In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder, and garlic powder; pour over chicken.  Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with chicken.

Nutrition Facts:

1 chicken breast half with 1/3 cup sauce = 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein.

Notes:
- I honestly can't say how much  my chicken breast halves weighed, come on!  I cut two big Costco chicken breast halves in half and also used a whole smaller one.
- Just make sure everything fits in your slow cooker according to the directions it came with--who cares if it's exactly 4 quarts?
- This just occurred to me: You add 1 Tbs. canola oil, and then you end up skimming it off.  I bet you could just leave it out of the recipe entirely and be fine.  Next time I'll try that.

Salsa Chicken

From Mom Larsen.

Prep: 5-10 min. / Cook: 15-20 min.
Serves 7.

1 lb. boneless skinless chicken breasts, cut in strips
1 Tbsp. canola oil
1 pkg. taco seasoning mix (use Homemade Taco Seasoning Mix for lower sodium)
1 can diced tomatoes
1/3 cup apricot or peach jam

Empty taco seasoning onto a plate or into a plastic bag. Add chicken strips and toss to coat.

In a large skillet, heat oil over medium heat. Add chicken and sauté 5-7 minutes or until done.

Stir in tomatoes and jam. Cover and simmer 10 minutes. Serve with rice.

Nutrition Facts:
1/2 cup sauce = 150 calories, 3.4 g fat (0.4 g saturated fat), 31.4 mg cholesterol, 538.4 mg sodium, 16 g carbohydrate, 1 g dietary fiber, 9.5 g sugars, 14.3 g protein

Notes:
- 1 package of taco seasoning = about 3 1/2 Tbs.
- Mexican stewed tomatoes are the best for this.
- My mom chops her tomatoes up (thinner, chunkier sauce); I puree mine (thicker, smoother sauce).  Do what you want.
- Using the Homemade Taco Seasoning Mix will save you about 220 mg sodium per serving.

Apricot Almond Chicken

From Simple and Delicious (Sept./Oct. 2006), page 12.

Prep: 10 min. + marinating / Cook: 20 min.
Yield: 6 servings

Apricot-Mustard Sauce
½ cup lemon juice

¼ cup Dijon mustard (or whatever mustard you have)

2 teaspoons minced garlic

½ teaspoon white pepper (black works, too)

1/2 cup olive oil

1 cup apricot preserves or jam (try experimenting with other flavors)

3 tablespoons cornstarch

2 tablespoons butter

1 can (14.5 ounces) chicken broth

6 boneless, skinless chicken breast halves (4 ounces each)
2 Tbs. olive oil
1 cup sliced almonds
Hot cooked rice

In a small bowl, combine the lemon juice, mustard, garlic, pepper, jam, and ½ cup oil.  Pour ½ cup marinade into a large re-sealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until juices run clear.

Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter, cornstarch, and remaining marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds.

Serve with rice.

Notes:
- The recipe makes a LOT of sauce, but it would also be good on other white meats and possibly meatballs (appetizer).