Wednesday, January 9, 2008

Easy Apricot-Dijon Glazed Chicken

A recipe inspired by Dinners Done Right

3 frozen chicken breasts
1/2 C. apricot jam
2 T. Dijon mustard
1 T. brown sugar
salt & pepper to taste

1. Freeze everything together in a Ziploc bag until ready to thaw.

2. Thaw overnight. Preheat oven to 350.

3. Empty contents of freezer bag into a greased 9 X 13 dish. Bake 30 to 45 minutes until thermometer reads 170 degrees, turning and basting once during cooking.

Alternative method:

1. For glaze, combine all ingredients except chicken.

2. Preheat oven to 375.

3. Place frozen chicken breasts in a greased 9 X 13 dish. Baste with half of the glaze mixture and bake for 25 minutes.

4. Turn chicken breasts over and baste with remaining glaze mixture. Return dish to oven and bake an additional 25 to 30 minutes or until chicken reaches an internal temperature of 170 degrees.


Emily said...

Yay! This is going to be so fun! We're definitely going to have this on our menu next week! If only I could get some of Mom's apricot jam...

Marilyn said...

Apricot jam is sooooo easy to make. Hey! Maybe I'll post the recipe!

Emily said...

We had this tonight and it was really good! Abby liked it too. I used a covered baker to make the chicken and there were a lot of juices, mostly from the glaze. I mixed some cornstarch in water and added it to the sauces after I took the chicken out. I let it simmer for a little while. It made a thick sauce, like gravy, that I poured over the chicken. Mmmm!