Ginger Apricot Chicken Breasts

Prepared in under 30 minutes, this dish is easy to prepare, easy on the budget and very easy on your waistline.  It’s also easy to customize to your particular taste. Substitute orange marmalade for the apricot preserves, balsamic or apple cider vinegar for the red wine vinegar, minced garlic for the ginger; let your creativity flow.

Ginger-Apricot Chicken Breasts

1/2 cup apricot preserves
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced fresh ginger
4 skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Vegetable cooking spray
1/2 teaspoon chopped fresh rosemary leaves

Preheat oven to 350 degrees F. In a small saucepan set over medium heat, combine apricot preserves, vinegar, mustard and ginger and cook until mixture just comes to a simmer.  Remove from heat and set aside. 

Spray a large oven-proof skillet with vegetable cooking spray and place over medium-high heat.  Pat chicken dry and sprinkle with salt and pepper.  Place in skillet and cook 2 to 3 minutes or until browned.  Turn chicken and pour apricot mixture over chicken breasts and sprinkle with rosemary. 

Bake, uncovered, 10 to 15 minutes or until chicken is cooked through.

Note: For testing purposes only, I used Smucker’s Simply Fruit Apricot.

Serves 4

Comments

[Keri]

Thanks for another great recipe! This was dinner tonight, and it got two thumbs up from even my toughest critic - the 6 year old.