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Chicken Breast with Apricot Salsa Recipe

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This recipe for Chicken Breast with Apricot Salsa, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Tvete


4 chicken breasts
1 1/2 tablespoons lemon juice
3/4 teaspoon dried thyme leaves
1 1/2 tablespoons Dijon mustard
1/16 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons white wine
1/8 cup olive oil
1/8 cup vegetable oil

Apricot Salsa:
1 1/2 teaspoon olive oil
1/2 small onion chopped
1 teaspoon freshly grated ginger root
1 tablespoon cilantro, chopped
1/2 cup dried apricots, diced
1 cinnamon stick
1/2 teaspoon dried coriander
1/8 teaspoon ground cloves
14 oz. canned tomatoes chopped and drained
1/4 cup apricot preserves
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper

In a blender or food processor, combine mustard, cayenne, black pepper, salt and wine. Pour in lemon juice and thyme and blend 10 seconds. While processor is sunning, slowly pour in the oils until emulsified. Coat chicken with this marinade, cover and refrigerate for 3 hours.

To make salsa: Saute onions until tender. Add grated ginger and continue to saute for 3 minutes. Add apricots, cilantro, cinnamon, coriander, cloves, slat and pepper. Bring to a boil. Lower the heat and simmer for 30 minutes. This can be prepared one day in advance. Refrigerate and reheat before using if made ahead.

Preheat oven to 350 degrees. Removed chicken breast from marinade and bake chicken for 30 minutes. Cover Chicken breast with heated salsa and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Marinade: 15 minutes Salsa: 20 minutes




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