A coworker invited me over and made this delicious goodness. I begged her for the recipe and it has fast become one of my absolute favorites! Don't let your guests know how easy it is to make!!
Apricot Chicken
- 4 chicken breasts, boneless
- 1/2 cup butter (melted)
- 1 cup bread crumbs (fine)
- 1/2 cup Pepperidge farms stuffing (crushed)
- 1/4 cup apricot jam
- 1/2 cup shredded Parmesan cheese
Preheat oven to 350 deg F. Combine bread crumbs, stuffing and cheese in a bowl. Salt and pepper the chicken. Dip the chicken in the melted butter and then coat both sides in the crumb mixture. Place in a buttered pan. Bake at 350 degrees for 25 minutes. Drizzle tops of chicken with heated jam and bake again at 400 degrees for 5 minutes or until jam is bubbly.
I like to serve the chicken with white rice cooked in chicken broth. Cook rice in double to amount of chicken broth, bring to a boil then switch to simmer for about 25-30 minutes. Remove from heat and fluff with a fork.
With your extra Parmesan cheese its easy to whip up some Zucchini spears. Quarter the zucchini and then cut the quarters in half or thirds depending on your zucchini's size. Prepare your baking pan by placing a baking sheet covered in foil under a baking rack, this allows the spears to roast. Spray the rack with a cooking spray. Place the spears face up on a baking rack and spray them lightly with cooking spray. Sprinkle oregano, garlic, salt, pepper, and any other seasoning you think sounds yummy, top with cheese and then bake on 350 for 20 minutes or until tender. Then switch oven to broil for 3-5 minutes until cheese browns.
No comments:
Post a Comment