Creamy Apricot Baked Chicken Breasts
Because this chicken needs to marinate for eight hours to overnight, you’ll need to plan ahead. But the prep and the cooking are very simple and the dish is well worth the effort. Serve it with a rice pilaf and roasted asparagus for a lovely al fresco dinner. Goes very well with a crisp dry chardonnay. Serves: 4
1 1/2 lb boneless skinless chicken breast halves
1 tbsp sweet paprika
2 tbsp apricot jam
1/2 cup mayonnaise
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp orange peel, dried
1/2 tsp pico fruta spice blend
1/4 tsp salt
Cut chicken breasts into halves. Pound into 1 inch thick cutlets.
Place flattened cutlets into a lightly greased 9 x 13 inch baking dish. Season generously with the paprika.
Combine the apricot jam, mayonnaise, salt, pepper, garlic powder, orange peel, and pico fruta to make a thick sauce.
Spread sauce over the cutlets.
Prep Time: 10 minutes
Marinate: 8:00 hours
Cook Time: 30 minutes
Total Time: 8:30
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 410 Calories; 26g Fat (55.2% calories from fat); 40g Protein; 7g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 404mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.
Suggested Wine: French Chardonnay or Chenin Blanc
Serving Ideas : Serve with a rice pilaf and roasted asparagus.