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Grand Marnier®, apricot jam, balsamic vinegar, and Dijon mustard give a tangy sweet and sour flavor to this marinated recipe using chicken breasts. If you are avoiding alcohol or cannot find the liqueur, you may substitute orange juice for the Grand Marnier®. It is important that you do not overcook the chicken or it will become dry. Plan ahead for marination time.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1-1/4 cups low-sugar (or regular) apricot preserves (or jam)
- 1/2 cup Grand Marnier® or other orange liqueur
- 1/4 cup balsamic vinegar
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
- 2 Tablespoons honey
- 1/4 teaspoon ground chipotle chile pepper (or cayenne), or to taste
- 1/2 teaspoon ground sage
- 6 boneless, skinless chicken breast halves
Preparation:
Place apricot jam, Grand Marnier®, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, pepper flakes, and sage in a saucepan. Gently heat while stirring until jam has melted and all ingredients are combined. Remove from heat and let cool to room temperature.
Place chicken breasts in a large zip-top bag. Pour in the apricot marinade, squeeze out the air, and seal the bag. Toss to coat chicken. Refrigerate at least 4 hours or overnight.
Preheat oven to 375 F. Line a baking pan with nonstick foil.
Remove chicken from marinade and arrange in a single layer in the prepared pan. Reserve 3/4 cup of the marinade. Bake chicken breasts about 30 minutes, basting with reserved marinade every 10 minutes. Do not overcook or chicken will be dry. Cover loosely with foil and let chicken rest for 10 minutes before serving.
The chicken is also good sliced at room temperature, and a perfect salad topper.
Yield: 6 servings
Chicken Grand Marnier® Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Place chicken breasts in a large zip-top bag. Pour in the apricot marinade, squeeze out the air, and seal the bag. Toss to coat chicken. Refrigerate at least 4 hours or overnight.
Preheat oven to 375 F. Line a baking pan with nonstick foil.
Remove chicken from marinade and arrange in a single layer in the prepared pan. Reserve 3/4 cup of the marinade. Bake chicken breasts about 30 minutes, basting with reserved marinade every 10 minutes. Do not overcook or chicken will be dry. Cover loosely with foil and let chicken rest for 10 minutes before serving.
The chicken is also good sliced at room temperature, and a perfect salad topper.
Yield: 6 servings
Chicken Grand Marnier® Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
