Apricot-Dijon Glazed Chicken
Any family will tell you that sometimes the thought of plain baked chicken breasts for dinner AGAIN can definitely be less than appealing! But try baking your chicken with just a simple marinade flavored with sweet apricot preserves and a bit of Dijon… and suddenly you’ve discovered a whole new family dinner favorite.
Ingredients
Marinade
- 1/2 cup all-natural apricot preserves such as Polaner’s or St. Dalfour
- 3 tablespoons unseasoned brown rice vinegar or apple cider vinegar
- 2 tablespoons almond oil or olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried ginger less for a milder ginger flavor
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds
- Olive oil spray I like the Misto!
- 2 pounds skinless boneless chicken breast
Instructions
- Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with olive oil spray; arrange chicken breasts in pan.
- Marinade: in a small bowl, combine all ingredients.
- Pour marinade over chicken, turning to coat evenly. (If time allows, cover and refrigerate for 2 hours or up to 1 day. (which will allow flavors to blend as marinade penetrates chicken ) Turn occasionally, spooning marinade over chicken.)
- Bake, uncovered for about 25 minutes or until internal temperature reaches 165 degrees F, basting with marinade half-way through.
- Remove chicken from oven; cover loosely with foil to keep warm. Allow to rest for 5 minutes before slicing. Slice as desired depending on preferred thickness. Spoon glaze over chicken before serving.
- For thicker glaze: after baking, pour glaze into a small saucepan. Boil glaze for about 5 minutes or until reduced by about half and thickened. Pour glaze over sliced chicken. (There will only be a small amount.)
Notes
Make Ahead and Storage Tips: marinade may be prepared up to 3 days ahead. If at all possible, cover and refrigerate marinated chicken for 2 hours or up to 1 day. (which will allow flavors to blend and penetrate chicken) Turn occasionally, spooning marinade over chicken. Leftover baked chicken may be stored covered in the refrigerator for up to 3 days. Before reheating, mix chicken slices with glaze, coating thoroughly. Cover and heat at 325 degrees F for about 10 minutes or just until warmed through. May also be frozen for up to 4 months.
If a larger amount of glaze is preferred, simply double the recipe.
Boneless skinless chicken breasts are very tender and 100% useable with no waste. Be careful not to overcook or the chicken will become dry.
This dish would be delicious served with simple veggies such as steamed asparagus and cherry tomatoes. Or for a heartier side, try Golden Beet ‘n Edamame Pilaf. Leftovers would be great in sandwiches or wraps!
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