I have been flipping through my recipe collection today in search of something to serve our guests who are flying in for the twins’ baptism this weekend. I was looking for something simple, yet impressive enough for company.
This amazing Apricot Chicken recipe was given to me by my wonderful Aunt Gloria. It is just too wonderful not to share.
(Note: The sauce can be prepared a day ahead and refrigerated. Just warm it right before you use it. You can also chop the pecans the day before, significantly reducing your prep time.)
12 oz jar apricot preserves
¼ cup Dijon mustard
1 tsp curry powder
4 skinned boned chicken breasts, cut into pieces
1 cup finely chopped pecans
For Sauce: In a small saucepan, combine preserves, mustard and curry powder. Cook on low, stirring constantly until preserves are melted. Bring to a boil, then remove from heat. Divide the sauce evenly into 2 containers.
Preheat the oven to 375°. Grease a 9 x 13 inch dish. Dip the chicken pieces into one container of the sauce. (Be sure to discard any unused sauce in this container when you’re finished, since it touched raw chicken.) Roll chicken in the chopped pecans and place in prepared baking dish. Bake at 375° for 15 to 20 minutes or until done. Heat remaining half of sauce to spoon over chicken when serving.
This is fabulous served with rice and perhaps some asparagus or green beans.