Chicken Recipes

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Apricot Rosemary Chicken Breasts

Sauce:
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

Chicken:
8 boneless, skinless chicken breast
1 tablespoon olive oil
paprika

Sauce:
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.

Chicken:
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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