I haven’t been cooking a lot these 2 months as I’ve been away most of the time (I’m in Malaysia now! Haha) but luckily I have a huge backlog of recipes (‘cos I cooked too much and couldn’t blog about everything in time, oops) to share. Will be rolling out a series of travel & food posts this coming January – February so I’m now trying to push out as many posts as I can from my backlog just before the year ends. Speaking of which, we are only 8 days away to 2017 – again, a year has gone by so unbelievably quick.
Tomorrow is Christmas Eve. If you need last minute ideas on what to cook, don’t forget to check out my 20 Best Christmas Recipes 2016 that features alternative festive meals to host your family and friends. 🙂
Apricot jam makes a great sandwich spread and you can also use it in salad dressings (click here to see how I use apricot jam in yu sheng sauce). This time, I paired apricot jam with balsamic vinegar and used that as a marinade for chicken. The end result was a BBQ-like chicken with a hint of tanginess – pretty refreshing. Give it a try!
Apricot Glazed Chicken Recipe
Ingredients (serves 2)
2 boneless & skinless chicken breast fillets
1 tbsp sunflower oil + extra for greasing pan
1 tbsp balsamic vinegar
3 tbsp apricot jam
sea salt & freshly ground black pepper
For the rocket & potatoes:
300g baby potatoes
60g rocket leaves
handful of chopped parsley
1 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1. Marinate chicken breasts with sunflower oil, balsamic vinegar and apricot jam. Season with salt and pepper. Chill in fridge for at least 30 minutes.
2. Combine all ingredients for the rocket potatoes in a large mixing bowl. Toss thoroughly and season with salt and pepper. Chill in fridge till ready to use.
3. Lightly grease a grill pan and heat it over medium fire. Add the chicken breasts and cook for about 5 minutes on each side while basting the meat with the remaining marinade at the same time.
4. Transfer the chicken breasts onto serving plates and spoon the sticky sauce in the pan over the chicken. Serve with the rocket & potatoes.