Apricot Glazed Chicken Breasts |
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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A simple and quick main dish designed for busy nights or cooking novices. Add a steamed vegetable and rice and a tasty dinner is on the table in 30 minutes or less. I like to include the hot sauce not to make this a spicy dish but to cut the sweetness just a bit. Planning to try this on the grill this summer as it should work very well. (WW 4 pts) Ingredients:
vegetable oil cooking spray |
3 tablespoons apricot preserves |
1 tablespoon ketchup |
1 teaspoon cider vinegar or 1 teaspoon white balsamic vinegar or 1 teaspoon rice wine vinegar |
2 -3 drops tabasco sauce (optional) |
4 (5 -6 ounce) boneless skinless chicken breast halves, trimmed |
1/2-1 teaspoon crumbled dried thyme |
salt and pepper |
Directions:
1. Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
2. In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
3. Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
4. Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
5. Remove from the broiler and serve.
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