New Orleans Rubbed Chicken With Apricot-Mustard Sauce

The sauce on this chicken to to die for! It is spicy and sweet and very yummy! If you don't need all four servings for your meal, you can use the left over chicken for wraps, on top of salads, etc. without the sauce.



New Orleans Rubbed Chicken with Apricot-Mustard Sauce



From: The Biggest Loser Cookbook



Makes 4 servings



1 tablespoon dried thyme

1 1/2 teaspoons ground black pepper

1 teaspoon garlic powder

1/2 to 1 teaspoon cayenne, to taste

4 small (1/4 lb) boneless, skinless chicken breasts, trimmed of visible fat

1 teaspoon extra-virgin olive oil

1/3 cup apricot preserves

2 tablespoons spicy brown mustard



Preheat the grill to high heat.



In a small bowl, combine the thyme, black pepper, garlic powder, cayenne, and salt. Mix to blend.



Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat both sides of the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over both sides of the chicken. Rub to coat evenly. Cover with plastic wrap and refrigerate for at least 10 minutes.



Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15 second intervals until melted. Stir in the mustard until well blended. Set aside.



Place the chicken on the grill and reduce the heat to medium. (If it is not possible to reduce the heat, cook the chicken away from direct heat.) Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.



197 calories.