Hello dear friends– I think we all know the hardest part of fixing dinner is deciding what to try to summon up with the ingredients on hand– in our fridge there’s always chicken breasts lurking and jam and soy sauce… and happily I had one little nub of ginger in the drawer. So we ended up with this chicken on the table– It’s sweet and savory with just little bite of ginger. I think you’ll like it…
And can I say, I love that this dish is so easy? Ten minutes to get it into the oven and then it just bakes itself. Gives you enough time to check your phone, get a drink, set the table and rustle up a salad or some broccoli and a sturdy loaf bread. That’s it –dinner!
GINGER APRICOT CHICKEN
1/2 cup apricot jam
2 tab. soy sauce
2 tab. minced ginger*
2 shakes cayenne pepper*
2 tab. cider vinegar
2 large chicken breasts, filleted
1 tab. cornstarch (optional)
In a saucepan, combine the jam, soy sauce, ginger and pepper. Heat until the jam is melted. Then stir in the cider vinegar.
Cut the chicken breasts horizontally to produce 4 thin fillets. Dip the chicken into the warm jam sauce. And set it into a baking dish. Pour the rest of the sauce over the chicken.
Bake the chicken for 35 to 40 minutes in a 400 degree oven, basting the chicken with the sauce a couple times while it bakes. When done, remove the chicken to a platter and pour the sauce from the baking dish over the chicken.** Bon Apetit!
*If you like your meals nice and spicy you can, of course, up the ginger and cayenne (me, I’m a spice whimp, so this little amount is just fine.)
**If you want the sauce to be thicker, pour the sauce rom the baking dish into a small sauce pan and set it to simmering. In a container with a tightly fitting lid, shake together the cornstarch and 1/4 cup water. When it’s thoroughly blended, stir it into the simmering sauce for a minute or two until it thickens. The pour it over the chicken on the serving platter.