Thursday, March 22, 2012

Apricot Chicken and Salmon

6, skinless boneless chicken breasts or 6, 4 ounce portions of salmon
1 C. sugar free apricot jam
2 tsp. minced garlic
1 T. olive oil
1/4 tsp. ground cinnamon
Place chicken or salmon, in baking dish. Sprinkle with salt and pepper.

In small mixing bowl, mix together jam, garlic, olive oil and cinnamon.  Mix until well blended.  Spoon mixture over chicken or salmon. Bake chicken at 375 degrees for 40 minutes.  The salmon cooks for about 30 minutes at 375.  I served this with brown rice and baked veggies.

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