Thursday, March 10, 2011

Apricot Roasted Chicken

I have been enjoying my Toast to Omaha cookbook. I have had it for a couple of years but I always seem to have good luck when I am looking for a specific recipe. The Junior League of Omaha did a nice job with this cookbook.

Apricot Roasted Chicken was delightful. We all enjoyed it. I found it interesting that Apricot chicken called for prunes so I threw in some prunes AND some dried apricots. I thought my girls might turn up their noses but no one did - all enjoyed! I served it with rice and steamed broccoli.

Apricot Roasted Chicken (adapted from Toast to Omaha - Omaha Jr. League)

6 oz. apricot preserves (I used low sugar)
1/4 cup olive oil
1 Tbsp. white wine vinegar
1/4 tsp salt
1/2 tsp freshly ground pepper
1 tsp garlic powder
1 tsp ground sage
16 prunes ( I used half dried apricots, half prunes)
4 skinless, boneless chicken breast halves

Preheat oven to 425. In a large bowl, mix preserves, olive oil, vinegar, salt, pepper, garlic, sage and prunes. Add chicken and toss to until chicken is evenly coated with sauce. Pour into a baking dish that has been sprayed with cooking spray. Roast until the chicken is thoroughly cooked and the juices run clear, 30-40 minutes.

Printable Version

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