1 pound skinless boneless chicken breast

1/4 teaspoon paprika

1 teaspoon canola oil

2 cloves garlic -- minced

1/3 cup low sugar Apricot Preserves

1/4 cup orange juice

1 tablespoon minced fresh cilantro

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika.

2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm.

3. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken.