Apricot-Glazed Chicken Breasts recipe

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Ingredients

½ cup white wine
½ cup apricot jam
½ cup packed brown sugar
½ cup Spanish olives, drained and sliced
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup drained capers
⅓ bunch fresh cilantro, chopped
5 cloves garlic, minced
1 tablespoon caper brine, or to taste
2 tablespoons extra-virgin olive oil
4 large skinless, boneless chicken breasts

Nutrition Info

724 calories
carbohydrate: 57.3 g
cholesterol: 117 mg
fat: 32.9 g
fiber: 0.9 g
protein: 45.3 g
saturatedFat: 5.2 g
servingSize: -
sodium: 1043.4 mg
sugar: 44.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.

  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.

  4. Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.

  5. Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Recipe Yield

4 servings

Recipe Note

Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

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