What’s For Dinner?
(First star is lowest, fourth star is highest)
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Kelley Maddox of Fairburn designed this recipe to use ingredients she always has on hand. “I knew the apricot preserves would give a nice glaze to the chicken,” she writes, “and the mustard would add a spicy kick to make a kind of sweet and sour flavor."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
4 boneless, skinless chicken breasts
1 (8-ounce) can pineapple slices in own juice, drained and juice reserved
1 tablespoon honey Dijon mustard or hot honey mustard
1/2 teaspoon ginger powder
3 tablespoons apricot preserves
In a large, lightly oiled skillet over medium-high heat, cook the chicken for 4 minutes on one side. Turn the chicken and place the pineapple slices in the pan around the chicken. Cook for 2 minutes and turn over the pineapple slices.
Meanwhile, combine juice, mustard, ginger powder and apricot preserves until blended. Pour mixture over chicken and cover. Reduce heat to low and cook for 5 to 8 minutes or until chicken is cooked through. Remove chicken, bring sauce to a boil and cook until thickened. Pour over chicken.