4 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon vegetable oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey
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| Pre-seasoned chicken breasts were on sale at Albertson's (buy 1 get 2 free). A quick rinse, and we're ready for business. |
In a large skillet, cook chicken in oil over medium heat
for 7 – 9 minutes on each side or until juices run clear.
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| There's nothing quite like the smell of chicken frying. |
Combine the
preserves, orange juice and honey.
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| And taste this after you mix it, by the way, because it's AWESOME even by itself. |
Pour over chicken.
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| Just syrupy enough to pique my sweet tooth. |
Cook for 2 minutes or
until heated through.
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| Puttin' on a show, even in the pan. |
Yield: 4 servings
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| A clear plate and a white placemat don't do it justice, but rest assured that this is sheer monochrome beauty. |
My Rating: 5/5 "This is just fantastic. The dichotomy of meaty flavor and sweet glaze in a texture that's delightful to chew makes this delicious and memorable. Eat it with rice so you can make that glaze go even farther!"
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