When it comes to meal planning, I’m pretty bad at it. And by bad, I mean I’m not consistent. I’ve tried to get into the habit of planning the dinner menu, only to realize I didn’t bring my shopping list to the grocery store. As such, I find myself picking up a few packages of ground beef, chicken breast and pork chops at the grocery store and figuring out what to do with them once I get home. Sure, I have a couple of go-to recipes, but after a while it starts to get pretty boring.
Yesterday was no different. I had pulled some chicken breasts from the freezer to thaw out during the day. About fifteen minutes before it was time to leave the market I decided to google Martha Stewart chicken recipes. I was lucky enough to stumble across this Apricot Glazed Chicken recipe from whole living. If you’ve been reading my blog for a while now, then you know one of my main criteria for recipes is the length of the ingredient list. This one had 5 ingredients not counting the chicken: apricot jam, dry mustard, sherry vinegar, extra virgin olive oil and cayenne pepper. Check and check!
For the Apricot Jam, I used our Parkesdale Farms Juice Sweetened Apricot Preserves. These preserves are sweetened with white grape juice concentrate so the do not have added sugar or artificial sweeteners.
The recipe was very straightforward. Mix the five ingredients to form a glaze, season your chicken with salt and pepper, cover the chicken with half of the glaze and bake for 10 minutes at 400. Flip the chicken after 10 minutes and baste again with the remaining glaze for another 10 minutes. I used boneless chicken breasts, so 20 minutes was plenty of time. There was a lot of sauce to pour over the chicken and the chicken was very juicy.
The glaze turned out to be sweet and tangy which is a winning combination in my book. If you’d like it to be sweeter, add less sherry vinegar. All in all, this was a great quick, easy and tasty recipe. I think this one will definitively make it into rotation.
What’s your go-to chicken recipe?
Do you ever cook meals with marmalades, jams or preserves?
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