CHICKEN WITH APRICOT-GINGER RELISH (SATURDAY)

1/2 cup apricot preserves 3 tablespoons fresh lime juice 2 tablespoons low-sodium

tamari sauce

2 teaspoons grated fresh

ginger

1/4 teaspoon cayenne pepper 4 (5- or 6-ounce) boneless

skinless chicken breasts 2 teaspoons olive oil 1 (24-ounce) jar apricot

halves, drained and diced 1 unpeeled cucumber, seeded

and diced

1/2 red onion, sliced

1 1/2 teaspoons lime zest Lime slices

In a small bowl, combine preserves, juice, tamari sauce, ginger and cayenne pepper. Reserve 2 tablespoons and spoon remainder into a large resealable plastic bag. Add chicken to bag, seal, turn to coat and refrigerate 15 minutes. Remove chicken and discard marinade. Heat oil in a large nonstick skillet on medium-high. Add chicken and cook about 10 minutes or until no longer pink and juices run clear; turn once. Meanwhile, in a medium bowl, combine apricots, cucumber, reserved preserves mixture, onion and lime zest. Arrange chicken on serving platter and top each breast half with 2 tablespoons of the relish. Garnish with lime slices. Serve remaining relish in a small bowl. Makes 4 servings. Per serving: 351 calories (percent calories from fat, 16), 33 grams protein, 41 grams carbohydrate, 4 grams fiber, 6 grams fat (1.1 grams saturated fat), 91 milligrams cholesterol, 475 milligrams sodium.