Tuesday, January 5, 2010
Apricot Glazed Chicken
Since we only got back into town last Friday, we didn't get a CSA box for the week. I have resorted more to some of the meat I've had lurking in my freezer awhile or other things I can piece together to hold me over to Wednesday.
We all loved this meal, except for J who just wanted peas. I is now 8 months old and starting to eat more and more of the foods we are so he enjoyed this as well (without the almonds). After M stated she didn't like fish "that way" we informed her it was chicken and she could at least try it. Turned out, she likes chicken just fine this way.
If you remember to preheat the oven before you start cooking, this is a quick meal. I spent most of my time waiting for the oven to warm up. I served this with saffron rice (plain rice with a little bit of saffron crumbled in before the water/rice comes to a boil). We also had peas and an arugula/spinach salad with a grapefruit vinegarette (recipe coming later).
Glazed Apricot Chicken
4 skinless, boneless chicken breast halves
5/8 t salt
1/2 t black pepper
1/3 c sliced or slivered almonds
1/2 c apricot preserves
1 1/2 T soy sauce
1 T whole grain (like dijon) mustard
1 T butter
Pat chicken dry and sprinkle all over with 1/2 t salt and 1/4 t pepper, then arrange at least 1/4 inch apart in a lightly greased 9 x 13" metal baking dish. Bake 10 minutes in preheated 400 degrees oven. While chicken bakes, toast almonds in a small baking pan in the oven, stirring twice, until golden, 8 - 10 minutes. Meanwhile, cook the apricot preserves, soy sauce, mustard, butter and remaining 1/8 t salt and 1/4 t pepper in a small saucepan over moderate heat, stirring until preserves are melted. Pour sauce over the chicken and continue to bake until chicken is just cooked through, about 10 minutes more. Turn on broiler and broil chicken 4 - 5 inches from the heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.