Recipe: Nutrition
Egg-free
Soy-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sugar
Directions
Prep Time
20 minutes
Cook Time
40 minutes
Ready in
1 hour
- Preheat oven to 350°F. In a medium nonstick skillet melt 2 tablespoons of the butter over medium heat. Add leek; cook and stir 3 minutes or until wilted. Stir in apricots, almonds, breadcrumbs, and 1/4 teaspoon each of the thyme, salt and pepper. Remove skillet from heat; set aside.
- Rinse chicken and pat dry with paper towels. Carefully loosen (but do not remove) skin. Spread one-fourth of the apricot mixture evenly under the skin. Place chicken, skin side up, in a shallow baking dish; set aside.
- Place oil in a small bowl. Melt remaining 1 tablespoon butter; whisk into oil. Brush on chicken; sprinkle with remaining thyme, salt and pepper.
- Place chicken in oven. Bake 35 to 45 minutes or until an instant-read thermometer registers 165°F. Serve hot.
Nutritional Information
Serving Size
1
Per Serving
Calories 315, Calories Fat 185, Total Fat 20g, Saturated Fat 7g, Cholesterol 72mg, Sodium 641mg, Carbohydrate 12g, Protein 20g
Serving Size | 1 |
Calories | 315 |
Calories Fat | 185 |
Calories (fat) extra | 58 |
Total Fat | 20g |
Total Fat (extra) | 32 |
Saturated Fat | 7g |
Saturated Fat (extra) | 38 |
Cholesterol | 72mg |
Cholesterol (extra) | 24 |
Sodium | 641mg |
Sodium (extra) | 27 |
Potassium | 322mg |
Carbohydrate | 12g |
Carbohydrate (extra) | 4 |
Fiber | 2g |
Fiber (extra) | 8 |
Sugars | 0g |
Protein | 20g |
Omega3 | 0g |
Vitamin A | 1028IU |
Vitamin A (extra) | 21 |
Vitamin C | 2mg |
Vitamin C (extra) | 5 |
Iron | 2mg |
Iron (extra) | 11 |