APRICOT-ROSEMARY GLAZED CHICKEN BREASTS

Fish & Dairy, Food From Friends

Yield: 4 servings

2 tbsp. low-sugar apricot preserves
2 tsp. ground rosemary
2 tsp. lemon juice
2 cloves garlic, crushed
4 boneless, skinless chicken breasts - 1 1/2 to 2 pounds (1 kg) total

First, light your charcoal or start heating your gas grill. You’ll want medium heat.

Simply combine everything but the chicken breasts in a bowl, and mix well. Cut your chicken breasts into serving-sized portions if needed. Start the chicken breasts grilling over medium heat, brushing the side that’s up with apricot mixture. After about 7 minutes, brush with apricot mixture again, turn, and brush with the glaze again. Grill another 7 minutes or so, brushing a couple of times with the apricot glaze, but stop basting with a few minutes of cooking time to go, so as not to reintroduce raw chicken germs to your dinner!

When the breasts are done through, serve. If there’s any apricot glaze remaining, you can heat it thoroughly in the microwave – make sure it boils hard! – and spoon it over the breasts before serving.

Each serving will have 4 grams of carbohydrate and and a trace of fibre. Assuming 1 1/2 pounds of chicken, each serving will have 38 grams of protein.