Apricot-Mustard Baked Chicken

This is a perfect way to jazz up roast chicken. ๐Ÿ™‚

Ingredients: Serves 3.

3 chicken breasts

Salt and pepper

3/4 cup of apricot jam

1 tablespoon of grainy mustard

1/4 cup of water

Leaves from 2 sprigs of thyme (optional)

Method:

  1. Preheat oven to 200C/180 Fan/400F
  2. Place the chicken on a rimmed baking tray lined with tin foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes. (I like to score each chicken breast)
  3. While the chicken is baking, whisk together the jam, mustard, water, thyme and a little salt and pepper in a small sauce pan over low heat for about 3 minutes. It should be slightly syrupy.
  4. Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 20 minutes. For the last 3 minutes, place the chicken under the grill on the top rack until it’s golden and crispy looking.

If you like a lot of sauce (like us), simply double the quantity. Serve with a generous helping of pesto and Parmesan pasta.


Recipe taken from Dinner | A Love Story by Jenny Rosentrach.

US to UK baking conversions here.

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