Cinnamon-Apricot Chicken Breasts |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Whenever I offer this chicken to guests, they not only say they like it, they empty the plate. That's the best compliment a cook can ever receive! Ingredients:
2 cups water |
1 cinnamon stick |
6 tablespoons butter, divided |
1 tablespoon sugar |
1 teaspoon salt |
1 cup uncooked long grain rice |
6 boneless skinless chicken breast halves (4 ounces each) |
1 small onion, finely chopped |
1 garlic clove, minced |
1-1/2 cups chicken broth |
1 cup coarsely chopped dried apricots |
1/3 cup orange juice |
2 tablespoons lemon juice |
1 teaspoon grated orange peel |
1/2 teaspoon dried savory |
3/4 cup coarsely chopped pecans |
Directions:
1. In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside.
2. In a large skillet, cook chicken in remaining butter over medium-high heat until a meat thermometer reads 170°. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, peel and savory; simmer for 5 minutes.
3. Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13-in. x 9-in. baking dish; top with chicken.
4. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear. Yield: 6 servings.
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