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Apricot chicken with boysenberries
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| Artist: |
_ |
| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| small | Whole boneless chicken | | | -breasts | | 1/2
| tsp | Salt | | 1/8
| tsp | Ground white pepper | | 1/2
| tsp | Ground ginger | | 1/2
| cup | Apricot jam | | 2/3
| cup | Apricot nectar, divided | | 1
| cup | Fresh boysenberries, washed | | | -and dried |
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Procedures:
| 1 | Preheat oven to 325°F. | | 2 | Remove skin from chicken breasts; place in a shallow baking dish; sprinkle with salt, pepper, and ginger. | | 3 | Spread each breast with 2 tbsp apricot jam; pour half apricot nectar over. | | 4 | Roast breast 20 minutes, uncovered. | | 5 | Remove dish from oven; pour remaining apricot nectar over; top with berries; return to oven;continue roasting, beasting frequently with juices in pan, until chicken is glazed and cooked, about 25-35 minutes. | | 6 | To serve, remove chicken to warm plates; pour pan juice over. | | 7 | Makes 4 servings. | | 8 | ** blueberries can be substituted for boysenberries. |
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