As promised, here is the chicken recipe I served recently with the cilantro lime chickpea dish. The apricot flavor becomes very subtle, so if this isn’t your favorite fruit, still give it a try!
Servings |
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- 2 skinless chicken breasts
- 1/2 cup slivered almonds
- 3/4 cup apricot jam/jelly
- 2 Tbsp Soy sauce
- 1 Tbsp Dijon Mustard
- salt for rub
- pepper for rub
Ingredients
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- Preheat oven to 375 degrees.
- Cut chicken breast into small pieces about 1½ inches wide and 2-3 inches long.
- Lightly salt and pepper chicken and place on cookie/baking sheet on middle rack in oven. Bake for 12 minutes.
- While chicken is baking, combine jam/jelly, soy sauce, Dijon mustard and salt/pepper to taste in a saucepan. Heat over medium heat until mixed well and melted.
- Take chicken out of oven and pour apricot mixture over pieces. Bake until cooked, about another 10 minutes.
- Turn broiler on and broil chicken for about 3-4 minutes until chicken is glazed. Basting once.
- While chicken is broiling, toast almonds on stovetop.
- Serve chicken with sprinkled almonds on top.
Baking time for chicken will vary depending on thickness of breast. Try to find a jam/jelly with minimal sugar and no preservatives, artificial colors or high fructose corn syrup.