Ingredients
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4
-
1/4
-
1/8
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Glazing Your Chicken With Jam and Balsamic – Longmeadow Farm, After a glumpie Sunday afternoon, where the remaining leaves precariously fell from the dormant trees, a cool mist had settled in the valley below, the world appeared to me; to have hibernated, here on the farm. I pondered what I might do to enhance the palette and stomachs of everyone who graced our table that evening. Normally, we have a casual get together, the “boys” come over, my Dad ambles over from his house, and the cattle were sleeping peacefully, all rejoicing the cool mist after the hot summer we had just completed. I decided to try something a bit different from my usual fare. Quietly tucked away in the back of the cabinet I found some apricot jam, along with the last bit of some balsamic vinegar. You and I both know, there are a sundry of chicken and balsamic ……out there. I said, “What the hay….” added some fresh thyme, let’s see what happens? Melted the jam, vinegar, roast the chicken breasts, baste the jam glaze on top of chicken. What could be easier? I guess just roasting the chicken breasts with nothing, would be easier. That night we sat, enjoyed the company, the laughs from the weekend, the new calf stories, and our family. I hope you feel the same, enjoy whomever your company is, or just enjoy the quietness of alone time, where ever you are, have a good night, and replenish your palette and your soul as well., Our family of 5 was split on what to think of this recipe. 2 liked it, 2 disliked it and 1 was indifferent. I would caution users to make sure their chicken is cooked to an internal temp. of 170 degrees. I saw a few reviews saying the timing was right on, but it really depends on the size and thickness of your chicken breasts. used boneless, skinless chicken breasts that were on the larger side and it took 30 minutes longer than the recipe’s recommended cooking time for bone-in. Also, if you’re using thicker/larger chicken, don’t start basting the sauce on right away. I did this expecting the chicken to be done the same time as the side dishes and had to change out the foil under the chicken because the juice was starting to burn & I was worried that it would affect the chicken flavor because it was almost to the point of smoking!, Excellent! We all really enjoyed this dish. The apricot glaze flavored the chicken quite nicely. And the chicken remained so moist throughout the roasting time. This is a dish that would be nice to serve on special occasions or when company visits. Thanks for sharing your recipe, Andi. Made for the “Best of 2011” tag game.
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Steps
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1
Done
|
Preheat Oven to 400f Line a Baking Sheet With Foil and Lightly Oil or Coat It With Nonstick Spray. |
|
2
Done
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Season Chicken on Both Sides With Salt and Pepper, Then Rub With 1/2 Teaspoon Thyme. Place Bone-Side Up in a Single Layer on Prepared Baking Sheet. Roast For 15 Minutes For Boneless or With Bone in, 20 Minutes. |
|
3
Done
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Meanwhile, in a Small Saucepan, Heat Jam or Jelly, Vinegar and Remaining 1/2 Teaspoon Thyme Over Medium-Low Heat Until Glaze Is Melted. Season With Salt and Pepper and Remove from Heat. |
|
4
Done
|
Turn Chicken Meat-Side Up. Brush Liberally With Jam Glaze. Continue to Roast, Brushing Twice With Remaining Glaze, Until the Chicken Is Cooked Through, About 15 Minutes More, 20 Minutes For Bone In. |
|
5
Done
|
Serve With Some Brown or White Rice. |
