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| Apricot-Glazed Chicken Breasts |
"Chicken with apricot jam, olives, and capers. From some magazine, some vicinity, at some time. It is considered one of my non-public favorites."
Ingredients :
- half of cup white wine
- half cup apricot jam
- half cup packed brown sugar
- 1/2 cup Spanish olives, tired and sliced
- 1/three cup greater-virgin olive oil
- 1/3 cup crimson wine vinegar
- 1/3 cup tired capers
- 1/3 bunch clean cilantro, chopped
- 5 cloves garlic, minced
- 1 tablespoon caper brine, or to flavor
- 2 tablespoons more-virgin olive oil
- 4 large skinless, boneless chook breasts
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 40M |
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- Preheat the oven to 350 ranges F (one hundred seventy five levels C).
- Mix white wine, apricot jam, jam, brown sugar, olives, 1/three cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a huge bowl.
- Heat 2 tablespoons oil in a massive skillet over medium-excessive heat. Cook chicken breasts until browned, about 1 1/2 mins in line with side. Do now not overcook.
- Arrange chicken in a single layer in a baking dish. Pour apricot-olive combination on top.
- Bake inside the preheated oven till bird is now not purple within the middle, 20 to half-hour.
Notes :
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