You know those days when you run from one activity to another, and before you know it everyone is starving and you haven’t thought about dinner yet? Apricot Glazed Chicken is made for those days. This recipe is one of my favorite go-to last minute dinners. And it helps that it is always a hit with the kids.
The glaze is a simple mix of apricot jam, soy sauce and a few spices. Brown some chicken breasts or tenderloins in a skillet, pour on the glaze and cook for 5 minutes. Add a little rice and dinner is served!
A perfect meal for the dinner procrastinator!
I have also made this chicken with this homemade Peach Vanilla Jam or Mango Jalapeno Jam.
Apricot Glazed Chicken
2 Tbs olive oil
4 chicken breasts, or 1 lb chicken tenderloins
Salt, pepper, garlic powder
Hot cooked rice
½ cup apricot jam
1 Tbs soy sauce
1 Tbs rice vinegar
1 tsp fresh grated ginger (or ¼ tsp ground ginger)
½ tsp garlic powder
1/8 tsp crushed red peppers
Heat oil in a large skillet. Add chicken to skillet and sprinkle with salt, pepper and garlic powder. Cook until well browned.
Combine glaze ingredients and pour over chicken. Cook for about 5 minutes, or until chicken is cooked through and glaze thickens slightly.
Serve over hot steamed rice.
Looking for something quick, easy and delicious to throw together for a last-minute dinner? This Salsa Chicken has been the answer to many of my “Oh no! It’s 5 o’clock already! What am I going to cook tonight?” dilemmas.
Simply brown some chicken breasts (generously seasoning with garlic powder, cumin and chili powder).
Mix together a jar of taco sauce or salsa with just a little cocoa powder and cinnamon and pour over your chicken. (since there is a lot of sauce with this dish, I use a mild or medium variety of taco sauce/salsa) Cover and cook about 10 minutes, or until chicken is cooked through. Stir in some chopped cilantro.
Top with cheese – Provolone is my favorite, but I also use Swiss, cheddar or Muenster if I don’t have any provolone.
Let the cheese melt and serve with rice. We like Vigo brand “Yellow Rice”, a mild saffron flavored Spanish rice.
And if you are organized enough to plan ahead for this dinner, this Mexican Lime & Cilantro Coleslaw goes really well with it:
The coleslaw goes together really quickly if you use a prepackaged coleslaw mix. The pre-planning just comes in the grocery shopping part.
4-6 chicken breasts, trimmed
1 Tbs oil
½ tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 ½ cups taco sauce or salsa
1 tsp cocoa powder
1/8 tsp cinnamon
2 Tbs (or more) chopped fresh cilantro
4-6 slices Provolone or Swiss cheese
Heat oil in skillet; add chicken. Sprinkle with cumin, chili powder and garlic powder (I don’t usually measure these spices; I just sprinkle them on both sides of the chicken). Cook until chicken is browned on both sides. Combine salsa, cocoa and cinnamon. Pour over chicken. Cover and cook about 10 minutes, or until chicken is cooked through. Stir in cilantro.
Just before serving, top each chicken piece with a slice of cheese. Cover and let cheese just begin to melt. Serve over rice (our favorite is Vigo brand “Yellow Rice”, a Spanish saffron flavored rice).
Mexican Lime & Cilantro Coleslaw
1 bag coleslaw mix
5 green onions, thinly sliced
½ cup chopped cilantro
½ cup mayonnaise
2 T fresh lime juice, (about half of a large lime)
red or green Tabasco sauce to taste (I use 5 “shakes”)
½ tsp salt (or to taste)
½ tsp fresh ground pepper (or to taste)
Combine coleslaw mix, green onions and cilantro.
In a small bowl, whisk together mayonnaise, lime juice, hot sauce, salt and pepper. Taste and adjust seasonings. Mix dressing into cabbage mixture.
Serve immediately, or chill for a few hours.
Adapted from Kalyn’s Kitchen