This easy to make entrée is both tasty and very pleasant to plate. To make this, you need four skinless and boneless chicken breasts (halves). The glaze is both mildly sweet and tangy but you can adjust either way depending on what side of the sweet to savory spectrum your taste buds reside.
Like most recipes, you can make this entirely from scratch, which I prefer, or you can opt for the mostly done ingredients – I don’t judge. Also, while many versions of this tasty treat call from cashews, I like to use almonds. Its up to you which way you go. I use salty nuts but that again is a personal preference.
- 4 chicken breasts (halves) – skinless, boneless
- 12 oz. apricots – chopped – or use a jar of preserve
- 2 oz. mustard using powder to taste – or use Dijon mustard
- 1 tsp curry powder
- 8 oz. sliced almonds – or coarsely chopped – use salted almonds
- 1 TBL olive oil
- Sugar to taste
- Mise en Place – measure and prepare your ingredients before starting.
- Preheat oven to 375 deg. F. (190 deg. C.).
- Warm a small sauce pan on medium-low heat. Put apricots and in pan and allow to heat. You can add a small amount of sugar if you want it sweeter and some water if you think it’s drying out too much. You want a thick sticky past consistent with fruit preserve when done.
- Lower heat to Low, then add mustard and curry, stirring constantly. Continue until everything is mixed and smooth.
- Spread nuts in a shallow dish and brush a baking pan (metal or glass) with olive oil.
- Taking each breast in turn, dip it in the fruit sauce getting a nice cover. Next roll the breast in the nuts and place in the backing pan.
- Bake for 30 minutes uncovered.
- When the chicken is almost done, reheat the glaze to serve as a sauce and to use to drizzle over the chicken at plating.
Note 1: since this is a sweet and savory entrée, your choices for sides are wide open. One thing to consider is the how the chicken will look on the plate. I will be light in color, with a slight amber from the baked apricots. A bold colored vegetable, like steamed broccoli florets would pair well, or boiled or roasted brussels sprouts. For the starch, sliced potatoes that are fried is an option as are oven roasted wedges. A cold corn relish would also make a nice starch side is you want to old home country, or as the French would say avant-garde.
Note 2: Don’t do a fruit based dessert, too redundant.