Serving Size: 2
Ingredients:
2 (4 ounces each) boneless and skinless chicken breasts halves
2/3 cup apricot jam
1/2 cup sliced black olives
1 tablespoon lemon juice
2 teaspoons grated ginger root
1 teaspoon cinnamon, ground
Directions:
- Place chicken breasts in a steamer basket or on a metal rack over 1-inch of water. Cover; bring water to a boil. Reduce to a simmer; steam chicken for 15 to 20 minutes or until done.
- Meanwhile combine apricot jam, black olives, lemon juice, ginger root and cinnamon in a small saucepan; heat until bubbly.
- Transfer chicken to a serving dish; dress with sauce. Serve warm. Serve with rice pilaf and a salad.
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