August 22, 2012

Apricot Glazed Chicken

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon Demarle in the Kitchen Mediterranean Balsamic Vinegar with Fig (LOC0010)or other bottled balsamic vinegar
2 tablespoons extra virgin olive oil
Pinch of cayenne pepper
Demarle in the Kitchen ground Alaea Hawaiian Salt (GTS00003) 
Freshly ground pepper
4-6 Chicken Breasts
Optional Demarle TOOLS:
Deep Flexipat (FL002020) or regular baking sheet
Medium Perforated Baking Sheet (MA435310)
Magnetic Measuring Trio (GRP00001)
Mixing Bowl (TA000120)
Mortar & Pestle (TA000203)
Silicone Pastry Brush (TA000113)
  1. Place oven rack in center position and preheat oven to 400 F. Place Deep Flexipat on Perforated Baking Sheet, add chicken breasts and set aside. 
  2.  In Mixing Bowl, combine the jam, mustard, balsamic vinegar, olive oil and cayenne. 
  3. Grind the salt with the Mortar & Pestle.
  4.  Season the chicken with salt and pepper and then brush the jam mixture on to the chicken breasts. 
  5. Roast, basting with the glaze after 15 minutes
  6. Turn the chicken and roast for 15-20 minutes more. Baste the chicken with the glaze and oast 5 minutes more, or until the glaze is just crisp.
Serve over Brown Rice with Almonds & Cranberry

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