I know that Tasty Tuesday around here usually means baking, but today I’m interested in…chicken. I made the most delicious, and incredibly easy, chicken recipe the other day, and I feel compelled to share it.
One of the best parts of this recipe is that you can prepare it up to 24 hours in advance. So it’s perfect for busy days: just prepare it the night before, and then when the time comes all you have to do is stick it in the oven. Or, in my case, ask another household member to stick it in the oven. 🙂
So if you came looking for baking, I’m so sorry. Please come back next week, or check the baking category on the right for past recipes. Sorry for the inconvenience.
We invited some friends for dinner, and we enjoyed a lovely evening. I used three new recipes! I made the chicken (don’t worry, the recipe is below), salad with the Non-Consumer Advocate’s salad dressing recipe, and brown rice. For dessert, I made The Frugal Girl’s chocolate peanut squares. And though the food was good, the company was even better. Hanging out with friends = an excellent weekend evening!
Recipe: Baked Apricot Chicken
4-6 boneless, skinless chicken breasts
¾ cup apricot jam
¼ cup lemon juice
3 tsp. soy sauce
1½ tsp. minced garlic
3 Tbsp. Dijon mustard
2 Tbsp. olive oil
12 dried apricots, coarsely chopped
Place the chicken breasts in an oven-safe dish with sides, just big enough for the chicken to be in a single layer.
In a bowl, combine all the other ingredients, except the dried apricots. Pour this mixture over the chicken, then place the dried apricots on the tops.
For best results, cover the dish and marinate the chicken in the refrigerator for 2-24 hours. If you prefer, you can bake it immediately.
Bake uncovered for 30-35 minutes (or less if you didn’t marinate) at 350°F. Remove chicken to a plate for serving, and save some of the cooking juices to use as a sauce or gravy.