Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Uncooked bulgur 3Tbsp apple cider vinegar
1/3 c + 1/3 cup chopped onion 2 tb Lemon juice
1/4 c Chopped dates 2 Cloves + 2 cloves garlic,
1 1/4 c + 1/4 cup fat-free chicken -chopped
-broth 1 pn White pepper (optional)
1 cn (16 ounces) sliced peaches 1 1/2 ts Prepared mustard, spicy or
-in juice, undrained -Dijon
3/4 c Fruit juice sweetened peach 4 Skinless, boneless chicken
-preserves -breast filets (about 1 lb.)
3 tb Tomato paste

Prep time: 30 minutes Cooking time: 20 minutes

Preheat oven to 350 degrees. In small saucepan, combine bulgur, 1/3
cup chopped onion, dates and 1 1/4 cups broth. Bring to boil. Cover
and cook for 20 minutes. Drain peaches reserving 3 Tbsp juice. Dice 1
cup peaches, reserve remaining peaches for later use. Remove bulgur
mixture from heat and stir in diced peaches. Transfer mixture to a
shallow 2 qt baking dish. In small saucepan, combine preserves,
tomato paste, vinegar, lemon juice, peach juice, 2 cloves chopped
garlic, pepper and mustard and cook over medium heat about 10 minutes
to blend flavors. Cut filets in 2" cubes. HEat 1/4 cup broth in
medium-large skillet over medium-high heat. Stir fry chicken, 2
cloves chopped garlic and onion about 10 minutes, until chicken is no
longer pink inside. Place chicken pieces on bulgur and spoon
preserves mixture over all. Bake at 350 degrees for 15 minutes.
Arrange remaining peach slices around chicken. Bake uncovered 5
minutes to heat peaches. Yield: 6 servings. Each serving (1/6 th of
the recipe) contains the following: 317 calories, 3.3 gm fat,9% of
its calories from fat, 64 mg cholestrol, 253 mg sodium,and 4.8 grams
dietary fiber. Source: Cooking Without Fat by George MAteljan; ISBN#
0-9633608-0-9 Shared by Allison Cozzi

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