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Apricot-Glazed Chicken on Wilted Spinach

4 star rating
 

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Submitted by: Steffany Lohn

 

The red and green colors in this dish make it appropriate for Christmas dinner. Apricot preserves and feta cover this baked chicken, served over wilted spinach and topped with sweet red pepper.
 

Ingredients

  • 6 skinless, boneless chicken breast halves (about 2 pounds), rinsed and patted dry
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup apricot preserves
  • 4 ounces crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 pound fresh spinach
  • 1/3 cup toasted pine nuts
  • 1/3 cup finely chopped red sweet pepper

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Method

1. Preheat oven to 350 degrees F. Arrange chicken in a single layer in a lightly oiled 13 x 9-inch (3-quart) baking dish. Drizzle with 1 tablespoon of the lemon juice and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 minutes. 2. While chicken is baking, heat apricot preserves in a small saucepan over medium-low heat, stirring, until preserves are melted. Pour melted preserves over chicken, top with feta cheese and drizzle with remaining lemon juice. Bake an additional 20 minutes, or until chicken is cooked through (170 degrees). 3. When chicken is done, heat olive oil in a very large skillet over medium heat. Add spinach and cook, stirring, until just wilted and bright green, about 2 to 3 minutes. Season with remaining salt and pepper. Divide spinach among 6 plates and top each with 1 chicken breast. Garnish with pine nuts and red pepper.

 

Notes: The green spinach and the red peppers make this a festive and easy holiday dish!

 

Number of Servings: 6

 

Submitted by: Steffany Lohn ()

 

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