While they often appear in desserts, apricots have a tart sweetness that pairs nicely with meat, too. This simple-to-prepare dish has a distinct Middle Eastern flavor and is a wonderful way to eat fresh apricots. The glaze from the chicken, broiled apricots and red onions, form a sweet and savory chutney-like sauce that kicks the flavor up a notch—great for taste changes, when food is tasting bland, or for days when you have a low appetite.
- 1 cup apricot jam or marmalade
- 2 tsp. garlic, minced
- 1 1/2 Tbsp. olive oil
- 1 Tbsp. soy sauce
- 2 tsp. Dijon mustard
- 1/2 small jalapeño, deseeded and minced (optional)
- 2 tsp. fresh ginger, grated
- 1/2 tsp. salt
- Black pepper, to taste
- 4 (6 oz.) boneless skinless chicken breasts, pounded thin with rolling pin or meat pounder
- 4 apricots, under-ripe, quartered and pitted*
- 1/2 red onion, sliced
- Preheat oven to 350 degrees F.
- In medium bowl, mix jam, garlic, olive oil, soy sauce, mustard, jalapeño, ginger, salt and pepper, to taste.
- Add chicken breasts and stir to coat.
- Place apricots and onion slices on oiled baking sheet and then place chicken breast mixture on top, nestling apricots and onions around breasts.
- Cook for 20 25 minutes, flipping halfway through. Chicken is done when a meat thermometer registers 165 degrees F.
*You can substitute canned apricots.
Serve with couscous or any whole grain.
Recipe in partnership with Cook for Your Life.
This recipe contains cancer fighting foods:
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