The other day I was going through all our recipes and noticed that we have very few with chicken. This was surprising to me because I eat chicken 3 or more times a week! I decided that I need to start sharing more of my weekly go-to recipes, because chicken really can be delicious and easy to cook. Chicken is not only healthy and lean, it is a blank canvas for adding almost any kind of flavor. From chicken burgers, to chicken curry, and chicken stir fry, I have incorporated chicken into just about every type of cuisine. I love to slow cook and grill chicken, but sometimes I think baking it is the easiest and best way to keep it tender. I also recently invested in a meat tenderizer, which I have found is an easy way to quickly tenderize chicken as well as other meats in less than a minute!
Everyone can probably already guess that my favorite TV channel is Food Network and I will watch any show anytime of the day. I certainly have my favorites (The Pioneer Woman, Giada, Bobby Flay), and some unmentionable not- so favorites, but I always find new inspiration on what to eat and how to cook it. A few months ago, Trisha Yearwood’s cooking show was on and she made this really easy chicken with a side of orzo pasta. I was needing a new chicken recipe so I decided to try it out and fell in love with the simplicity and sweet and tangy flavors. The sweet jam, spicy dijon, and salty soy sauce are the perfect base to add you own flavors to. I really enjoy the fresh orange zest and rosemary, but have tried other combinations as well (lemon & thyme!)
I can’t say I would make many recipes that Trisha does on her show, but for some reason I can’t stop coming back to this one. You can make the marinade in the same pan you cook the chicken in and serve right out of it – so easy and less dishes for me later. To make the marinade: microwave apricot jam for about 20 seconds to loosen and transfer to baking dish. Add olive oil, mustard, tamari, orange zest, garlic, rosemary, and salt and pepper and mix with a small whisk to combine. Add the chicken to the marinade and spoon over until they are fully coated. Marinate in the refrigerator for a minimum of 30 minutes (or overnight). Bake at 375 degrees for 30-35 minutes and let rest for 10 minutes before serving. Serve with your favorite pasta, rice, or vegetable side. This recipe is great any time of the year and for any occasion. Happy cooking!
- 2 boneless, skinless chicken breasts
- 5 ounces apricot jam
- 1/8 cup olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon tamari (or soy sauce - not gf)
- 2 teaspoons orange zest, freshly grated
- 2 garlic cloves, minced
- 2-3 branches fresh rosemary, chopped
- salt & pepper
- Begin by making the marinade: microwave apricot jam for about 20 seconds to loosen and transfer to a medium sized baking dish. Add olive oil, mustard, tamari, orange zest, garlic, rosemary, and salt and pepper and whisk to combine.
- Add the chicken to the marinade and spoon over until the chicken is fully coated.
- Cover and marinate in the refrigerator for a minimum of 30 minutes (or overnight).
- Preheat oven to 375 degrees.
- Bake for 30-35 minutes in the oven and let rest for 10 minutes before serving.
- Spoon remaining marinade on top of chicken.
- Original recipe can be found: http://www.foodnetwork.com/recipes/trisha-yearwood/baked-apricot-rosemary-chicken-3470718