Fun Foodie Fact: Project Angel Food uses 400 pounds of brown rice each week, and 300 pounds of white rice –18.2 tons of rice each year!

The genius of this recipe from the Project Angel Food kitchen is that it is an elegant dish that even sounds fancy. Yet it is so easy to make. Chicken is our most frequently used protein at Project Angel Food – we cook one ton of chicken each week as we feed 2,300 people critically ill men, women and children every single day.

 

Chicken is low in fat, and has no carbs or sugar, and is chalked full of protein. Just three ounces of chicken provides 26 grams of protein which is essential for maintaining muscle mass and preserving a healthy metabolism.

 

According to economists at the Washington Post, there will be a chicken shortage this summer resulting in higher prices. Please donate to help Project Angel Food keep up with the rising cost of poultry.

Serves 4.

 

Prep Time:      25 minutes

Cook Time:     30 minutes

Ingredients:                

 

4                      Chicken Breasts (skin on)

½Cup              Apricot Preserves

¼ Cup             Rice Vinegar

1 tbsp              Soy Sauce

3 Cloves          Garlic (minced)

1 tsp                Fresh Ginger Root (minced)

1 tsp                Chili Powder

½ tsp              Cayenne Powder

Instructions:

  1. Spray a baking sheet with cooking spray & place breasts, bone done, evenly spaced on sheet.
  2. Bake at 350 degrees, until chicken is golden brown,
  3. While chicken is baking, in a saucepan mix preserves, rice vinegar, and soy sauce and head on low.
  4. Add garlic, ginger, chili powder and cayenne, stirring so all ingredients mix well. Bring to simmer.
  5. Plate chicken, and spoon sauce equally over each breast.
  6. Serve with brown rice and steamed summer squash (the sauce tastes great on the rice).

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