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Apricot Raspberry Thyme Chicken
2 1/2 tablespoons raspberry dijon mustard
1/2 cup pineapple chunks
1/2 cup chopped dried apricots
1/4 cup slivered almonds
2 tablespoons fresh thyme
2 tablespoons apricot raspberry jam
1 cup white wine
salt and white pepper -- to taste
Preheat oven to 350F. Lightly oil the bottom of a 9x12 roasting pan. Arrange the chicken in a single layer in the pan, then spread the mustard over the chicken and sprinkle with salt and pepper. Combine the pineapple, apricots, almonds, thyme, Apricot Raspberry jam, and spread the mixture evenly over the chicken. Slowly pour half of the wine over the chicken breasts and bake for 18 minutes, then pour the remaining wine over the chicken and finish baking another 10-15 minutes, until the chicken is tender.