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1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika. 2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm. 3. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken. NOTES : Calories: 178 (14% from fat) Fat: 3g Cholesterol: 66mg Carbohydrate: 10g Fiber: 0g Sodium: 74mg Recipe by: Preventions All New Quick & Healthy Cookbook Posted to EAT-LF Digest by Lisa Whittington
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 78.4mg||24 %|
|Sodium 87mg||3 %|
|Potassium 306.1mg||8 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.3g|
|Protein 24.3g||35 %|
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Calories per serving: 156
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