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Apricot Rosemary Chicen Breasts Recipe

Ingredients

How to make it

  • Drain apricots saving syrup from one can.
  • Save 8 apricot halves for garnish.
  • Put remaining apricots, syrup, preserves, mustard and sherry into blender and puree.
  • Add rosemary and pepper then pour into saucepan and simmer 30 minutes stirring occasionally.
  • Trim fat from chicken pieces then brush lightly with olive oil and sprinkle with paprika.
  • Place in lightly greased baking dish and bake at 350 for 30 minutes.
  • Remove from oven and baste top of each breast with 1 tablespoon sauce.
  • Return to oven for 10 minutes to glaze.
  • To serve make a pool of sauce on plate and lay chicken breasts in it.
  • Pour a little more sauce over chicken.
  • Garnish with an apricot half and a sprig of rosemary.
  • If desired chopped pecans can be added to sauce and pecan halves used for garnish.

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The Cook

chefmeow Garland, TX

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