April 29, 2015
As I think about what inspires me to cook each day, something sounds good to me from a flavor standpoint – but I also put consideration into food that looks good and makes me feel good. It’s a cloudy and extra cold late April monday but I feel like a dinner meal that looks pretty and springlike. My friend Helen gave me a simple recipe at least 15 years ago for a baked boneless chicken breast (or thighs) with apricot jam, honey and dijon mustard. We prepared it for a big church event and it was a big hit ( – but not much fun cleaning up many roasting pans of sticky, sweet mess). The recipe can be found with an easy search on the internet for apricot dijon chicken. The one that matches Helen’s recipe best is from Martha Stewart’s website and its called Apricot-Dijon-Glazed Chicken.

I am using some organic chicken breasts that I bought frozen last week. They are a nice, smaller size than most of what is seen in stores today. If you use larger breasts, I would suggest slicing them in half so that they are not as thick. Thighs work really well with this recipe too – they have more fat and flavor. The process is extremely simple. Season the chicken with salt and pepper, place into a baking dish and pour the sticky sweet mixture of honey, dijon mustard and apricot jam over them and bake until bubbly and brown. Be sure to pat the chicken pieces dry. Added water will make the finished sauce thin.

seasoned and ready for apricot-dijon sauce

simple sauce ingredients

The sauce will thicken as it cools. I prefer serving this with rice – or another grain like quinoa. I plan to sautee some sugar snap peas and will also make some quinoa with spinach as a side…its not meatless monday but it will be healthy and pretty!

Apricot Dijon Chicken

Serves 4 to 5 easily.

Preparation is a quick 45 minutes start to finish.

Ingredients

6 medium to small boneless chicken breasts or 12 boneless chicken thighs (skinless too)
salt and pepper
10 to 12 oz apricot jam
2 Tbs honey
2 Tbs dijon mustard

Instructions

Preheat oven to 400′.

Wash and pat dry chicken pieces. Spray baking dish with oil for easier cleanup. Season both sides of chicken with salt and pepper. Place pieces in the dish, trying not to overlap any of the pieces so they can cook and brorwn evenly.

In a heavy saucepan, combine jam, honey and mustard. Heat on medium to melt and boil. Reduce heat and continue to cook until mixture is thickened about 8 minutes. Pour mixture evenly over chicken pieces.

Place baking dish in oven. After 10-15 minutes you can baste the chicken with the sauce and turn the dish for assured even cooking. Total cooking time will be between 30 and 40 minutes. Check internal temperature – it should be 165′ for fully cooked chicken.

Remove from oven and serve.

 

Notes