Crispy Apricot Chicken

Chicken breast pieces are coated with a flour-cornmeal-Italian herb mixture, then simmered in sugar-free apricot jam with balsamic vinegar.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 4 to 6 skinless, boneless chicken breast halves
• 1 cup flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1 Tbsp dried Italian Seasoning (a blend of oregano, parsley, etc).
• 1/3 cup olive oil
• 1 cup sugar-free apricot preserves
• 1/4 cup balsamic vinegar

Method

Cut chicken into smaller pieces (2-3 pieces per breast). Rinse and pat dry with paper towels. Put flour, corn meal, paprika, and Italian Seasoning in plastic ziplock bag. Add chicken and coat thoroughly. In skillet, heat oil on medium heat and add the coated chicken. Cook 3-5 minutes on one side before turning chicken to brown other side. (This makes for better crustiness.) After browning chicken on all sides, remove from pan. Set chicken aside. To the same pan, add the balsamic vinegar; deglaze the pan for 1-2 minutes, stirring to loosen all the browned "bits" from bottom of pan. Add the apricot preserves; stir well until the preserves are fully combined with glaze. (If the mixture is too thick, add a small amount of water.) Return the chicken to the pan. Cover and cook about 30 minutes over medium heat until chicken is done. Serve over rice, couscous or pasta, spooning pan mixture over the chicken just before serving.

Notes: This twist on traditional baked apricot chicken has a lot of flavor and a crispy coating. The corn meal adds some extra crunch. This is a favorite of my kids. They especially like it served with couscous.

Number of servings: 4-6

Submitted By: Rhonda Trautman
View all recipes by this user