Apricot Glazed Chicken Breasts

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.