Chef Alexander's New Year's Eve Recipes

Dec. 31, 2004 -- -- Chef Devin Alexander joined "Good Morning America" with some of her favorite recipes. Check out her recipes for New Orleans Chicken Fingers with Apricot Mustard Dip, Confetti Salad with Spicy Creole Dressing and Chocolate Kahlua Parfaits.

If you want to print these recipes, simply scroll down to the bottom of this page and click on the "print this article" option. Then send the newly formatted page to your printer.

• 6 boneless skinless chicken breasts, about 5 ounces each
• 1/2 tablespoon extra virgin olive oil

For the Seasoning Mix:
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 2 teaspoons cayenne pepper
• 1/2 tablespoon salt
• 1 teaspoon ground white pepper

For the Apricot-Mustard Sauce:
• 10 oz. jar apricot 100 percent fruit preserves
• 1/3 cup Dijon or deli-style mustard

Directions:

Mix the seasonings together in a large plastic bag. Cut the visible fat from the chicken breasts. Place the chicken flat on a cutting board, then lay a sheet of waxed paper over the chicken. Pound the chicken flat with a meat mallet. Cut each chicken breast diagonally into 5 strips of equal width. Place the chicken in a bowl and toss it with the olive oil.

Related Stories

Man dies after setting himself on fire near court

• Apr 20, 9:00 AM

Man kills wife, 3 kids in mass shooting: Police

• 36 minutes ago

OJ Simpson dies at 76

• Apr 11, 6:32 PM

Next transfer the chicken to the spice bag and shake it until the chicken is evenly covered. Let it sit for at least 20 minutes.

Meanwhile, mix the apricot preserves and the mustard in a small saucepan over low heat until the preserves are melted and blended with the mustard. Remove the pan from the heat.

Heat an indoor or outdoor grill until hot. Then place the chicken strips across the grill and reduce the heat to low. Grill the chicken until it is no longer pink inside, approximately 3-6 minutes on each side. Serve the chicken hot or warm with the dipping sauce on the side. Makes 30 chicken tenders. Each tender with sauce has: 51 calories, 6 g protein, 6 g carbohydrates, .5 g fat, trace sat. fat, trace fiber.

• Cooking spray
• 6 fat free or low-fat turkey, beef or veggie hot dogs
• 2 cans low-fat (1.5 gram of fat or less per biscuit) refrigerated biscuit dough
• 1/4 cup mustard