Sunday, September 23, 2012

Baked Chicken Breasts with Balsamic Apricot Glaze - Easy












Just in case you still haven't yet decided what to serve erev Yom Kippur, here's a suggestion.  Serve with whole wheat couscous and a cruciferous veggie or two to fill you up and help ease the fast.

theHubby's serving.  He doesn't like cauliflower.














This dish is pretty similar to my honey-glazed cornish hens with apple salsa.  Except without the honey.  Or apples.  And it has rosemary in it.  Okay, so it's not so similar.  But it's quick and easy, two of my favorite words lately when planning meals.

Baked Chicken Breasts with Balsamic Apricot Glaze - Easy
Serve 4

1 Tbl. plus 1 tsp. olive oil, divided
4 skinless, boneless chicken breasts, pounded flat
1/4 cup apricot preserves
1 Tbl. balsamic vinegar
1 tsp. ground ginger
2 tsp.. minced fresh rosemary (or 1 tsp. dried)
1/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper

Preheat oven to 350F.

Lightly grease rimmed baking pan with the 1 tablespoon olive oil (reserve rest for later).  Place breasts in a single layer on prepared pan.  Bake for 15 minutes. 

This sludge tastes great ... I promise!















While chicken is baking, mix remaining ingredients (including reserved olive oil) together in a small bowl.

I never listen to me.














After  the 15 minutes, remove pan from oven.  Brush chicken liberally with apricot mixture.  But not too liberally.

Even with greasing, the pan needed to soak an hour.














Return pan to oven and continue to bake for an additional 10 minutes, or until, when chicken is cut, no pink remains.












Sprinkle chicken with chopped parsley, if desired, before serving.

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