Apricot Rosemary Chicken Breasts
2 16 ounce cans apricot halves
1 cup apricot preserves
2 teaspoons Dijon mustard
1/4 cup sherry, white wine or apple juice
2 teaspoons fresh chopped rosemary or 1 teaspoon dried
3/4 teaspoon pepper
8 boneless, skinless chicken breast
1 tablespoon olive oil
Open cans of apricots and drain them, saving the syrup from one can. Save 8 halves for garnish. Put the rest of the apricots, along with the syrup, apricot preserves, mustard and sherry into a blender or food processor and puree. Add the rosemary and pepper, pour into a saucepan, and simmer gently for about 30 minutes, stirring occasionally. If sauce becomes too thick, dilute with more sherry or apple juice.
Trim fat from chicken pieces. Brush lightly with olive oil and sprinkle with Paprika. Place in a lightly greased baking dish. Bake at 350F for 20 to 30 minutes; depending on thickness of chicken. Remove from oven and baste top of each breast with 1 tablespoon of sauce. Return to oven for 10 minutes to glaze.
To serve: Make a pool of sauce on plate and lay chicken breasts in it. Pour a little more sauce over chicken. Garnish with an apricot half and a sprig of rosemary. If desired, chopped pecans can be added to sauce and pecan halves used for garnish. Serves 8.
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