Email to       

Recipe Categories: JoyceS's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MEATS MUFFINS PASTA PIZZA POULTRY PRESERVES RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS SPICES STUFFINGS TARTSandBARS VEGETABLES

Apricot Rosemary Chicken Breasts




Source of Recipe


Posted by Bev


Recipe Introduction


Serves 8
Preparation time: 30 minutes
Cooking time: 45 minutes


Recipe Link: Cooking For Us

List of Ingredients




Sauce:
2 cans (1 lb each) of apricot halves
1 cup apricot preserves
2 tsp Dijon Mustard
1/4 cup sherry, white wine, or apple juice
2 tsp fresh chopped rosemary (or 1 tsp dried)
3/4 tsp. pepper

Chicken:
8 boneless, skinless chicken breast (approx. 6 ounces each)
Olive Oil (about 1 Tbsp)
Paprika


Recipe



Sauce:
Open cans of apricots and drain them, saving the syrup from one can. Save 8 halves for garnish. Put the rest of the apricots, along with the syrup, Apricot Preserves, mustard and sherry into a blender or food processor, and puree. Add the rosemary and pepper, pour into a saucepan, and simmer gently for about 30 minutes, stirring occasionally. If sauce becomes too thick, dilute with more sherry or apple juice.

Chicken:
Trim fat from chicken pieces. Brush lightly with olive oil and sprinkle with Paprika. Place in a lightly greased baking dish. Bake at 350 degrees for 20-30 minutes (depends on thickness of chicken). Remove from oven and baste top of each breast with 1 Tbsp of sauce. Return to oven for 10 minutes to glaze.

To serve: Make a pool of sauce on plate and lay chicken breasts in it. Pour a little more sauce over chicken. Garnish with an apricot half and a sprig of rosemary or some parsley. If desired, chopped pecans can be added to sauce, and pecan halves used for garnish.

Source: The White Oak Inn
Danville, Ohio