(Recipe By: Feeding Baby Green)
Ingredients:
1 lb. Boneless, Skinless Chicken Breast
1 Teaspoon Oilve Oil
1/2 cup Fresh Apricots
2 Tablespoons Yellow Mustard
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Curry Powder
1 Teaspoon Honey
Directions:
1. Chop apricots and place them in a saucepan.
2. Using medium heat, cook apricots until they are reduced to a thick jam-like consistency. This takes 5 – 7 minutes.
3. Stir occasionally to prevent them from sticking. Use a fork to stir to help break down the apricots.
4. Stir mustard and ginger into apricots.
5. Add olive oil to lidded-skillet and heat to medium.
6. Rinse chicken and place in a single layer in the skillet.
7. Brush or spoon apricot mixture onto chicken.
8. Cook until the chicken turns white on the bottom side.
9. Turn the chicken over, spoon the apricot mixture over the top.
10. Cover and cook for about 10 minutes or until the chicken is no longer pink in the middle.
11. Bake at 350 degrees for about 30 minutes or until chicken reaches an internal temperature of 165 degrees.
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