Recipe

Apricot Rosemary Chicen Breasts Recipe


Apricot Rosemary Chicen Breasts Recipe Chefmeow / All my dishes
2 years, 1 month ago
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Nolan Estate in Fort Worth, Texas in 1990.
Prep:10m Cook:40m Servings:8

Chefmeow

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Ingredients
  • 32 ounces canned apricot halves
  • 1 cup apricot preserves
  • 2 teaspoons Dijon mustard
  • 1/4 cup sherry
  • 2 teaspoons fresh chopped rosemary
  • 3/4 teaspoon pepper
  • 8 boneless skinless chicken breast
  • 1 tablespoon olive oil
  • Paprika

Directions
  1. Drain apricots saving syrup from one can.
  2. Save 8 apricot halves for garnish.
  3. Put remaining apricots, syrup, preserves, mustard and sherry into blender and puree.
  4. Add rosemary and pepper then pour into saucepan and simmer 30 minutes stirring occasionally.
  5. Trim fat from chicken pieces then brush lightly with olive oil and sprinkle with paprika.
  6. Place in lightly greased baking dish and bake at 350 for 30 minutes.
  7. Remove from oven and baste top of each breast with 1 tablespoon sauce.
  8. Return to oven for 10 minutes to glaze.
  9. To serve make a pool of sauce on plate and lay chicken breasts in it.
  10. Pour a little more sauce over chicken.
  11. Garnish with an apricot half and a sprig of rosemary.
  12. If desired chopped pecans can be added to sauce and pecan halves used for garnish.

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