Apricot Chicken With Roasted Potato Thins

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Southern Living


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4 skinned and boned chicken breast halves

1/4 teaspoon salt

1 (16-ounce) can apricot halves, undrained

1/2 cup orange juice

2 tablespoons lite soy sauce

1 garlic clove, minced

1 teaspoon dark sesame oil

3/4 cup all-purpose flour

1/4 to 1/2 teaspoon ground red pepper

2 teaspoons vegetable oil

6 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Roasted Potato Thins

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