This is easy and we even like it at room temp as a quick leftover lunch.
4-whole chix breasts skinned and halved
2-Tea. evoo
2-cloves crushed garlic
1/2-1 tea. lemon pepper
2-Tab. lemon juice
10-12 dried apricots
3/4-c. OJ
1-tea. dijon mustard
2-tea. brown sugar or more to your taste
1/2-tea. ground ginger
endive or some type of pretty greens for garnish and apricot halves for garnish as well.
mix evoo,garlic, lemon pepper and lemon juice in small bowl. brush on chicken and place it on baking pan. Bake at 350f for 30 min. while chix is baking mix together apricots and OJ, bring to boil. Reduce heat and simmer 15 min. or til apricots are tender. Stir in mustard, brown sugar and ginger. simmer 2 min more and then place in blender whoosh til finely minced and then coat the chicken and bake about 30 min more. test chicken for doneness, then run it under the broiler to brown lightly. Place on a platter you've garnished with greens and place extra dried apricots all round.
kadesma
4-whole chix breasts skinned and halved
2-Tea. evoo
2-cloves crushed garlic
1/2-1 tea. lemon pepper
2-Tab. lemon juice
10-12 dried apricots
3/4-c. OJ
1-tea. dijon mustard
2-tea. brown sugar or more to your taste
1/2-tea. ground ginger
endive or some type of pretty greens for garnish and apricot halves for garnish as well.
mix evoo,garlic, lemon pepper and lemon juice in small bowl. brush on chicken and place it on baking pan. Bake at 350f for 30 min. while chix is baking mix together apricots and OJ, bring to boil. Reduce heat and simmer 15 min. or til apricots are tender. Stir in mustard, brown sugar and ginger. simmer 2 min more and then place in blender whoosh til finely minced and then coat the chicken and bake about 30 min more. test chicken for doneness, then run it under the broiler to brown lightly. Place on a platter you've garnished with greens and place extra dried apricots all round.
kadesma
