This evening I cooked dinner for my boyfriend. He LOVES Chinese food so I chose a recipe from "100 Best Gluten-Free Recipes" -- Pan Roasted Chicken Breasts with Apricot-Teriyaki glaze. Success! He absolutely loved it...and didn't even know it was gluten free ;)
Email me if you want the recipe; Jo-Ann, I know you would enjoy this ;)
I'm kind of enjoying playing with food in the kitchen...
Till next time!
Yes! I want the recipe! You gave me generalities today, so give me specifics. Sounds and looks delicious!
ReplyDelete4 (5-ounce) boneless skinless chicken breast halves
ReplyDelete1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil
2/3 cup apricot jam
1/2 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons wheat-free tamari soy sauce
1 teaspoon grated fresh ginger
1/4 cup almond slices
1 tablespoon sesame seeds
1 tablespoon coarsely chopped fresh flat-leaf parsley, for garnish
1. Place a rack in the middle of the oven Preheat the oven to 350'F. With a meat mallet, pound the chicken breasts between two sheets of plastic wrap 1/2-inch thickness. Sprinkle with the salt and pepper.
2. In a large, heavy ovenproof skillet, heat the oil over medium-high heat. Brown the chicken breasts, about 5 minutes per side depending on the size, or until the juice is no longer pink when the centers of the thickest pieces are pierced.
3. While the chicken is browning, mix together the jam, orange juice, mustard, soy sauce, and ginger. Pour over the chicken and bake, uncovered, until the chicken is cooked through, 15-20 minutes. The glaze will thicken slightly as the chicken bakes.
4. During the last 5 minutes of baking, spoon the glaze over he chicken breasts and then sprinkle the almonds and sesame seeds over the chicken Remove the skillet from the oven and transfer the chicken to a serving platter, spooning glaze around the breasts. Garnish with the parsley and serve.
ENJOY!
Thanks!! Can't wait to try it!
ReplyDelete