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Apricot Glazed Chicken

Featured in the Honolulu Star-Advertiser on February 22, 2017.



Apricot Glazed Chicken

  • 2 teaspoons olive oil
  • 4 fresh apricots, pitted and cut into quarters
  • 1/2 cup sugar-free apricot preserves
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray
  • 4 (4-ounce) boneless, skinless chicken breasts
  • 1/4 cup warm water


Preheat oven to 350°F. In a large skillet, heat oil over medium heat. Add apricots, cut side down, and cook until lightly browned, about 3 minutes. Turn apricots and cook for 1 minute longer. Set aside. In a small saucepan add apricot preserves, balsamic vinegar and pepper and bring to a low boil; simmer 3 minutes or until mixture has a glaze-like consistency. Add apricots to mixture. Coat a baking dish with cooking spray. Place chicken breasts in dish and bake 30 minutes. Pour remaining glaze over chicken. Serves 4.

Tip: Chicken is less likely to raise your blood sugar when it’s skinless and deboned.

Approximate Nutrient Analysis per chicken breast:
200 calories, 5 g fat, 1.1 g saturated fat, 65 mg cholesterol,60 mg sodium, 11 g carbohydrate, 5 g fiber, 6 g sugar, 24 g protein, 330 mg potassium


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