Apricot Ginger Chicken

1/4 cup flour 
Salt and pepper, to taste 
2 boneless, skinless chicken breast halves, about 6-8 ounces
1 tablespoon olive oil 
1/4 cup apricot jam 
1/2 cup canned apricots in light syrup or juice 
1 tablespoon reduced sodium soy sauce 
1 tablespoon water 
1/8 teaspoon ground ginger powder 
Pinch of pepper 

In plastic bag, place flour, salt and pepper and shake to mix. Add chicken breasts and shake again to coat. Heat oil over medium-low heat. Add chicken and cook, turning once, until cooked through, about 10-15 minutes. While chicken is cooking, mix remaining ingredients in small saucepan. Heat gently over low. Pour apricot mixture over top of cooked chicken and serve. 

Makes 2 servings
Serving size: 1 breast and 1/2 of sauce

©2002 American Institute for Cancer Research (AICR).
While this recipe is part of AICR's Cooking Solo series (for 1-2 people), you can easily scale the ingredients to increase the number of servings.

Nutrients per serving: 
Calories:  324 
Total fat:  9 grams (18% of calories) 
Saturated fat:  2 grams 
Cholesterol:  137 mg 
Sodium:  313 mg 
Carbohydrate:  44 grams (35% of calories) 
Protein:  20 grams (47% of calories) 
Dietary fiber: 1 gram