Categories: Weight Watchers

Ingredients

• 1 tsp. olive oil
• 2 tbsp. sherry cooking wine, dry
• 1 pound uncooked boneless, skinless chicken breast, four pieces, pounded
• 1 cup apricot nectar
• 1 tbsp. white wine vinegar
• 2 tbsp. dijon mustard
• 1 tbsp. cornstarch
• 1/4 cup water
• 4 apricots, pitted and split in half
• 8 cups spinach, fresh, chopped
• 1/4 oz. Fisher Chef's Naturals Chopped Pecans, or other brand (about 1 tbsp.)

Directions

1. Coat a large skillet with cooking spray and warm over medium high heat. Add olive oil and sherry and heat until the sizzle. Add chicken and cook ahead about 6 minutes on each side. Remove from pan, keep warm

2. Meanwhile, combine nectar, vinegar, surag and mustard ina saucepan, bring toa boil. Reduce heat to medium and cook 5 minutes. In a separate cup, mix cornstarch with water.

3. Pour cornstarch mixture into nectar sauce and cook until sauce thickens, about 3 minutes. Add apricots and cook 2 minutes more.

4. While sauce is cooking, add spinach to pan in which chicken was cooked. Cook until spinach is slightly wilted, about 2 minutes.

5. Divide spinach evenly among 4 plates. Top each plate of spinach with a chicken breast, about 1/4 cup apricot sauce and 3/4 tsp. chopped pecans. Serve immediately.

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