Roasted Chicken Thighs with Apricot

1 lb boneless, skinless chicken thighs

2 tsp canola oil

½ cup diced dried apricots

1 large garlic clove, minced

½ tsp dried rosemary

½ cup dry white wine

¼ cup fat-free chicken broth

1 tsp chopped fresh cilantro or parsley

Preheat oven to 350°F. Sprinkle both sides of chicken with salt and pepper to taste. In a large ovenproof skillet heat oil over medium-high heat until hot. Add chicken; cook 3 minutes per side or until well browned. Remove from heat.

In a small bowl combine apricots, garlic, rosemary, wine and broth; pour over chicken.

Place skillet in oven. Bake, uncovered, 8 to 10 minutes or until chicken is cooked through (165°F). Transfer chicken to a platter. Spoon with cooking juices, sprinkle with cilantro, and serve.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 315

% Daily Value *
Total Fat 14g22%

Saturated Fat 3g15%
Cholesterol 100mg34%
Sodium 100mg5%
Total Carbohydrate 13g5%

Dietary Fiber 2g8%

Sugars 13g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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