Marinated Grilled Chicken with Sour Cream Apricot Sauce
- 1 1/2 pounds skinless, boneless chicken breasts, trimmed of fat, and cut into six pieces
- 1 cup Hood® Light Sour Cream
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. ground cayenne pepper
- 1 tsp. salt
SOUR CREAM APRICOT SAUCE
- 1/3 cup Dijon mustard
- 1/4 cup apricot preserves
- 2/3 cup Hood® Light Sour Cream
In a small bowl, whisk together all the ingredients for the marinade. Cover and refrigerate until ready to serve.
Place the chicken in a gallon-size re-sealable plastic bag. Pour the marinade mixture over the chicken. Close the bag, then flip it to make sure that the chicken is coated with the marinade.Refrigerate chicken for at least four hours.
For the sauce, mix the ingredients in a medium bowl. Cover and refrigerate until ready to serve.
To cook, preheat grill to medium heat, or heat oven broiler. Drain the chicken in a colander to remove excess marinade. Cook chicken until done.
Serve cooked chicken with Sour Cream Apricot Sauce on top.
Per Serving: Calories: 239, Carbohydrate: 13 grams, Fat: 9 grams, Saturated fat: 4 grams, Protein: 26 grams, Cholesterol: 93 milligrams, Sodium: 805 milligrams, Calcium: 86 milligrams.