Apricot Chicken Recipe

This summer I decided that I was going to make a new recipe every Thursday. A lot of times we can get in a rut with our cooking, and this helps us break out of it. I tried this recipe as my very first one and it was surprisingly delicious! My mom was hesitant at first because of the name, but she ended up really enjoying it.

The sauce was really easy, and I can totally see this being put over pulled chicken and make sliders out of it, or even sandwiches!

Apricot Chicken

1 cup apricot jam

1/4 cup diced onions

2 Tablespoons soy sauce

1 Tablespoon honey

1 Tablespoon dijon mustard

1 Tablespoon apple cider vinegar

1 teaspoon minced garlic

1 teaspoon ground ginger

1/8 teaspoon red pepper flakes (I left these out because my mom doesn't like spice, but they would be good in there!)

4-6 chicken breasts

Put all ingredients in a saucepan and heat over medium heat until the jam is melted and heated through.

I put my chicken breasts in a roast pan and spread the sauce over them. I put this in an oven heated to 375 degrees. I checked it every 15 minutes and spooned the sauce over it. I'm OCD with chicken and probably over cook it because I don't want anyone to get e.coli or salmonella. All in all, I probably cooked it for about an hour or so. Each oven is different, so go based on what your oven is like.

I served mine with parsley potatoes and green beans almandine. For the parsley potatoes, I just grabbed a can of whole potatoes, put them in a 9x13 dish with lots of butter, parsley, and some Molly McButter or popcorn butter powder. The key is lots of butter and parsley. Top with salt and pepper.

I got the chicken recipe from Beyond the Chicken Coop, and I am so glad I did because it was delicious!

P.S. If you need some new bakeware, here is some good options through Amazon!

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