The Biggest Loser

Okay, so I know you are not all fans of the Biggest Loser, but I like the show. I enjoy seeing the transformations of the contestants. I have even looked into becoming a member of the Biggest Loser Club, but I don't want to fork over the money involved. But after looking into it, we have the same thing here. We have a support system and we can use this blog to post recipes and tell of our success and struggles and what not. I always enjoy reading everyone's posts. Oh and I thought this recipe sounded good so I thought I would share:

New Orleans Rubbed Chicken with Apricot Mustard Sauce

1 T. dried thyme
1/2 T. ground black pepper
1 t. garlic powder
1/2 t. cayenne, to taste
1/8 t. salt
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1 t. extra virgin olive oil
1/3 C. apricot 100% fruit preserves
2 T. spicy brown mustard

Preheat the grill to high hear.

In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.

place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Tub to coat evenly. Cover with plastic wrap. Refrigerate at least 10 minutes for the seasonings to flavor the chicken.

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

Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3-5 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.

Makes 4 servings.

Anyways, I hope you are all have success in your plans. Good luck all of you!

Laura