Apricot-Rosemary Chicken | The Daily Dish

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Apricot-Rosemary Chicken

2 Comments | Written on May 17, 2010 at 5:00 am , by

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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