I picked up a jar of apricot preserves the other day because it is versatile and it has been missing from my pantry for a few months.
I don’t think I have made this particular recipe before, but I have made things quite similar. This is marinated in half the apricot sauce and topped with the other half. The recipe calls for cut up chicken breasts, but I didn’t cut them at all or even pound them. I think different recipes work best with different forms of chicken and this was the way to go.
2/3 c. apricot preserves
3 tbsp. chili sauce or ketchup (I used ketchup)
2 tsp. dijon mustard (yellow mustard)
1/4 tsp. dried basil
5 or 6 drops tabasco (a very teeny pinch of cayenne pepper)
3/4 c. cornflake crumbs or bread crumbs (I used Whole Wheat bread crumbs)
salt and pepper to taste
Marinate chicken in half the sauce, reserve the rest to pour over. I baked the chicken at 400F, maybe 10 minutes a side. Watch your chicken breasts!!
Danny bought himself some green beans, so I stir fried them in a touch of sesame oil until they were cooked, yet crunch. He said they were good :)