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.