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Recipe by: attara
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See below ingredients and instructions of the recipe
4 Boned,skinless chicken 2 tb Margarine or butter
-breast halves (about 1 Salt and black pepper
-pound total) 1/3 c Apricot or peach preserves
1/4 c Broken walnuts, pecans or 1 tb Vinegar
-almonds 1/4 ts Ground ginger
Rinse chicken and pat dry. In a large skillet, cook chicken and nuts
in margarine over medium heat for 8 to 10 minutes or until chicken is
tender, turning occasionally. Transfer chicken to a serving platter,
reserving juices in skillet. Season chicken breasts, lightly, with
salt and black pepper; keep warm.
For glaze, stir preserves, vinegar and ginger into juices in skillet.
Cook and stir over medium heat for 1 to 2 minutes or until mixture is
heated through. Spoon glaze over chicken breasts.
Makes 4 servings.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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