Wednesday, August 15, 2012

Flippin' Delicious Apricot Chicken

I am crazy about turning ordinary food and ingredients into tasty, satisfying dishes that leave me feeling full without making me feel like I've just gorged on a few thousand calories. Additionally, I love trying new recipes, but often find myself taking someone else's ingredient card and modifying it about 90% of the way. That's how I came about the dish below. I wanted to find something to do with the apricot preserves that I'd just purchased, but the recipes that I found online all called for a package of french onion soup mix and a bottle of salad dressing. While they all got rave reviews and a full panel of orange stars, I steered clear. For starters, I didn't have any French onion soup mix (how dare I actually keep fresh onions in my cabinets), and because the very thought of loading my healthy chicken up with dressing made my stomach churn. Twice.

I can't offer you a comparison between my version of onion-y apricot chicken and the Lipton-salad dressing-apricot version, but I can definitely asssure you that the tasty delight that I'm moments from presenting will leave you wanting more and wondering why you've been marinating with only teriyaki for so long!

The served this with a side of veggie-sprinkled barley along with steamed broccoli. Perfect.

2/3 jar apricot preserves
1 very small onion, chopped
1 tbsp butter
1/4 tsp-ish dried parsley (I only added this for color)
1 chicken bullion cube
2 cloves garlic
1 1/2 lbs chicken breast, sliced thin-ish

1. In a saucepan, melt the butter and saute the onions until they are slightly carmelized.

2. Add garlic and continue to saute for another minute.

3. Reduce heat and add preserves. Once the preserves have "melted", add parsley and bullion. With a spood, break the cube so that it gets distributed more easily.

4. Once ingrdients are incorporated, remove from heat.

5. Spoon preserve mixture over chicken breasts and allow to marinate. I let mine marinate for about 24 hours. You don't have to wait this long, but I did... because I'm awesome.

6. Preheat oven to 350'.

7. Bake for 20-30 minutes, depending on thickness of breasts.
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