The dreadfully common skinless, boneless chicken breast. We buy a lot of them, don’t we? And, after 365 meals we tend to hit that skinless, boneless chicken breast wall. What to do with that humble beauty?
I don’t recall where I ran across this little recipe, but it’s a keeper. I changed a couple of things and the result was absolutely delicious. Tender, moist and flavorful chicken. I serve this with a salad of baby spinach tossed with a bit of feta cheese, dried cranberries and crunchy garlic croutons. This one is super fast and easy.
Apricot Pineapple Chicken
1 cup Apricot Pineapple Preserves (if you can’t find this use apricot)
2 tbsp soy sauce
1 finely minced shallot
1 tbsp red wine vinegar
1 tsp Dijon mustard
4 skinless, boneless chicken breasts
4 tbsp melted butter
Combine first five ingredients in a microwave-safe bowl. Warm them for 20-30 seconds so that you can stir them till smooth. There will be chunks of fruit from the preserves.
Wash and pat dry the chicken breasts and place in a casserole dish. Season both sides of the chicken with House Seasoning. Spoon the apricot mixture over the chicken. Drizzle the melted butter over the top.
Bake at 350º for 35 minutes or until juices run clear. Spoon the sauce from the pan into a bowl for serving at the table. You could serve the chicken over rice as the sauce will have them licking their plates 😉
* House seasoning is equal parts kosher salt, black pepper and garlic powder. I season almost everything with this blend.