Thursday, September 25, 2008

Apricot Peach-Honey Dijon Glazed Chicken

This evening I modified a recipe for Apricot-Dijon Glazed Chicken from Martha Stewart Living Annual Recipes 2004. I love Martha but some of her recipes are quite involved so I was thrilled to find one that was so easy and had so few ingredients.

In my modified version, almost every ingredient was changed. The original recipe calls for apricot jam (substituted no sugar added apricot peach jam), Dijon mustard (substituted honey Dijon since that is what I had) and chicken thighs (substituted chicken breasts). On the plus side, the instructions stayed the same. The modified recipe is below.

It turned out quite nicely paired with rice made with chicken broth (instead of water) and a salad. I think this will have to be added to the rotation.

Apricot Peach-Honey Dijon Glazed Chicken
2 skinless boneless chicken breasts
Salt and pepper
1 jar (mine was 9 oz.) of no sugar added apricot peach jam
2 Tablespoons of Honey Dijon Mustard
2 Tablespoons of Honey


Preheat Oven to 425. Wash and dry chicken breasts then place in a baking dish. Season with salt and pepper.

In a small sauce pan, combine jam, honey and mustard over medium high heat. Once simmering, lower heat to medium low and cook until sauce is thickened and reduced by about 50 percent.

Spread mixture evenly over breasts.

Bake in oven basting with sauce from bottom of the dish about every 10 minutes or so to keep the meat moist until juices run clear when pricked with fork (usually about 30 minutes).

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1 Comment:

What's Cookin Chicago said...

That apricot peach jam sounds delicious! I've made a very similar dish with apricot jam and so I'm sure this is really good with an extra bit of sweetness :)


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