Glazed Apricot Mustard Chicken Breasts
Serves 6
Ingredients:
6 single skinless chicken breasts (with bone)
¼ cup Dijon mustard
¼ cup apricot jam
1 tablespoon honey
1 teaspoon olive oil
Freshly ground pepper and paprika to taste
One 14-ounce can (398 ml) water-packed apricots, drained, to garnish
Directions:
Line a 10 x 15-inch baking sheet with foil and spray with nonstick vegetable spray.
Remove the skin from the chicken. Trim off any excess fat.
In a small bowl, combine the mustard, jam, honey, oil, and rosemary. Mix well. Rub
the chicken with the mustard glaze, reserving any leftover glaze.
Arrange the chicken bone side down on the baking sheet. Sprinkle lightly with pepper
and paprika.
Preheat the oven to 350°F. Bake the chicken, uncovered, on the middle rack of the
oven for 45 minutes, brushing it with the reserved glaze during the last 15 minutes
of cooking. When done, the chicken will be glazed and golden.
Arrange the chicken on a serving platter and garnish with drained apricots.