Thursday, September 24, 2009

Spicy Apricot Glazed Chicken


Last post I introduced a delightful drink by the name of Vesper. In addition to the Vesper I created a delicious and simple chicken recipe. A simple combination of bone in chicken breast, herbed goat cheese and spicy sweet apricot preserves. The perfect combination of sweet, salty, spicy and savory. I served the chicken with pan roasted cipiollini onions and a simple rice pilaf.
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Spicy Apricot Glazed Chicken
Serves 4-6
6 bone in chicken breasts
8 0z. herbed goat cheese
1/2 cup apricot preserves
1 tbsp. water
1 tbsp. crushed red peppers
8-10 cipollini onions
2 tbsp. butter
Preheat oven to 375 degrees. Gently pull skin away from chicken and place 1 1/2 oz. of the herbed goat cheese underneath. Continue the same process with remaining chicken breasts. Place chicken on baking sheet with parchment or a silpat underneath. Heat preserves, water and red peppers in sauce pan until simmering. Brush apricot glaze onto chicken with a pastry brush. Bake at 375 for 45 minutes until juices run clear and chicken is lightly browned.
Melt butter in a saute pan and place onions into pan. Lightly brown onions on one side and place in oven the last 10 minutes before the chicken is finished.

4 comments:

Cinnamon Girl aka Reeni♥ said...

This looks wonderful! I love all the flavors. So delicious!

Sippity Sup said...

perfectly balanced flavors. I am sure it was a big hit! GREG

Chris said...

I love the contrast of the heat and the sweet! I'd love to make this dish on my grill.

Chef E said...

Argh, I find this when I am absolutely starving! Will have to try this one when I return home, along with so many others!