Apricot Ginger Chicken
Made With Our
Directions
Item No.
101328
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Ingredients
- 2 pounds boneless breasts, butterflied or pounded to 1/2-inch thick
- 1/2 cup all-purpose flour
- Salt and pepper
- 2-4 Tablespoons olive oil
- 1 Tablespoon dijon mustard
- 1/2 cup Stonewall Kitchen Apricot Jam
- 1/4 cup brown sugar
- 1 teaspoon soy sauce
- 1 heaping teaspoon fresh ginger
- 2 Tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper
- 1/4 cup cashews, toasted and chopped
Directions
- Preheat oven to 350°F
- Combine flour, salt and pepper in a shallow dish. Dredge chicken in flour and shake off excess.
- Heat oil in a large skillet over medium heat. Add chicken pieces and sauté 4-6 minutes until golden brown. Turn chicken over and brown another 4-6 minutes. Remove chicken pieces to a baking dish.
- Whisk together the dijon mustard, Apricot Jam, brown sugar, soy sauce, fresh ginger, lemon juice, garlic and salt and pepper to taste in a bowl. Pour over chicken and bake 20-30 minutes or until the chicken is cooked through, has an internal temperature of 165 degrees F., and the juices run clear.
- Serve with your favorite rice.
- Sprinkle cashews over chicken as garnish.
