Apricot Chicken

02 Nov 2014

Danae and I

I love having friends over for dinner. Devon and Danae are two very special friends of ours and we love having them over for dinner. When we're not out at our local cafe having breakfast on Fridays, you can usually find the four of us together at the gym or watching movies at each others houses. It's nice to have those friends that you can always rely on and are always up for having a good time.

We had them over recently and I decided to make an apricot themed meal, including this apricot salad I posted recently. This recipe is super easy and delicious. If you love apricots and juicy dishes then I recommend trying this dish. I used canned apricots but if it's the right season you could also use real fruit apricots (however you still need the canned ones for the nectar/juice).

If you're not the biggest fan of chicken breasts, you could also try this with chicken thigh. I haven't tried it myself but I think it would work just as well and be even juicier. You could try this meal with a salad or roasted potatoes on the side.

I hope you all had a great week and Happy Halloween!


Apricot Chicken


4 boneless chicken breasts, halved
2 cans of apricots, chopped
1 brown onion, slices
2 tbsp of crushed garlic
2 cups of apricot juice (nectar from the cans)
1 cup of chicken stock
Dried rosemary


Preheat oven to 220 degrees.

Cut the chicken breasts in half. Lay in a dish.

In a bowl, mix together apricots, apricot juice, garlic, onions, rosemary and chicken stock.

Pour over chicken breasts, bake for 45 minutes or until chicken is cooked through.

Garnish with parsley. Serve.

This recipe was inspired by Taste.

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