Whenever I am looking to make something new for dinner, I always turn to the fabulous archives here on Better Recipes. When I came across this recipe I simply had to try it! I must admit, I have a weakness for honey mustard, so it caught my eye. Along with an herb rub and a touch of sweetness from apricot preserves, this is an effortless dinner that looks gorgeous and tastes phenomenal.
I decided to serve the Apricot-Rosemary Chicken over a bed of orzo. It is a great alternative to potatoes or rice when you want to change things up at dinner time. Roasted asparagus on the side makes it a complete meal. This dish also reheats well and leftover chicken is great the next day sliced over salad greens for a quick lunch or supper.
APRICOT-ROSEMARY CHICKEN (click here to view and print recipe)
Nonstick cooking spray
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
8 boneless, skinless chicken breast halves
1/4 cup fat-free chicken broth
1 cup all-fruit apricot preserves
1 tablespoon honey mustard
Preheat oven to 350; line a 9X13-inch baking pan with foil, spray with non-stick cooking spray. In a small bowl crush the spices, combine with salt and pepper, and rub over both sides of chicken breasts. Place in prepared pan; pour broth into pan. Bake for 20 minutes. In a small bowl mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minutes until done.
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