Sunday, October 10, 2010

We had Apricot Ginger Chicken for Dinner

This is another Just Bare Chicken recipe . . . and is it ever good!  You really need to try this.

My freezer is stocked up with Just Bare Chicken breasts.  They come in 14 oz packages with two breasts in each package.  If everyone is home for dinner we defrost two packages.  If it's just Eddie and me (that happens more and more often), then I only defrost one package.

For the Pilaf
2 tsp olive oil
1/2 cup chopped onion
3/4 cup pearled barley
1 tsp fennel seed (I used Tarragon instead)
2 3/4 cups chicken broth
1/4 tsp salt

For the Chicken
1 Tbsp olive oil
2 pkgs Just Bare Chicken Breasts  (their recipe calls for only one pkg)
2 Tbsp grated fresh gingerroot (I used 3/4 tsp ground ginger)
2 cloves garlic, minced
1 Tbsp balsamic vinegar
Sliced green onions, if desired

To make the pilaf, heat 2 tsp oil in medium saucepan over medium-high heat.  Add onion; cook and stir 2 minutes.  Add barley and Tarragon; cook and stir 2 - 3 minutes longer or until lightly browned and aromatic.  Stir in chicken broth and salt, reduce heat to low, cover, and cook 45 minutes or until barley is tender.

Meanwhile, heat oil in large skillet over medium-high heat.  Add chicken, cook 3 - 5 minutes per side or just until browned and no longer pink in the center.  Remove chicken from skillet.  Stir preserves, ginger, garlic, and vinegar into the skillet.  Stir until well mixed.  Return chicken to the pan.  Turn to coat and then sprinkle with green onions.

To plate, place a large spoonful of pilaf on your plate.  Place a chicken breast on top.  Spoon just a little extra sauce over the top.  Enjoy!

This is a really easy dish that doesn't take more than an hour to prepare, and it looks so pretty.

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