Apricot Mustard Glazed Chicken

Rivky Kleiman Recipe By
  • Cook & Prep: 45 m
  • Serving: 6
  • No Allergens

A truly succulent dish worthy of making an appearance at any festive table. Recipe by Rivky Kleiman.

Ingredients (17)

Chicken

Apricot Mustard Glaze

Start Cooking

Prepare the Chicken

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Rinse cutlets and pat dry. Arrange in a 9x13-inch baking pan.

  3. Sprinkle lightly with seasoned salt, onion powder, garlic powder, and paprika.

Prepare the Glaze

  1. In a small saucepan over low heat, sauté diced shallot in one tablespoon olive oil for five minutes. Add crushed garlic and sauté two minutes more. Add apricot jam, cider vinegar, water, thyme, mustards, honey, salt, and pepper. Bring to a boil, then reduce heat and simmer for five to seven minutes.

  2. Pour over seasoned chicken and bake uncovered for 30 minutes.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.

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  • tzippporah glassenberg

    Apricot Mustard Glazed Chicken

    prepare and Freeze

    Can I prepare everything with sauce poured on and freeze before baking then defrost later and bake? .Would it be better to freeze the sauce separately?
    Posted by glass |September 25, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    HI Tzipporah. I think there are so many ingredients that are know to preserve other things, that you don't need to freeze the sauce. I would refrigerate the sauce. The chicken can be prepped and frozen, but note that freezing white meat cutlets dries them out. Maybe use dark meat cutlets to retain moisture. Freeze and defrost and pour sauce over and proceed.
    Posted by Chaiaadmin|September 26, 2017
    0
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  • tzippporah glassenberg

    Apricot Mustard Glazed Chicken

    prepare and Freeze

    Can I prepare everything with sauce poured on and freeze before baking then defrost later and bake? .Would it be better to freeze the sauce separately?
    Posted by glass |September 25, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    HI Tzipporah. I think there are so many ingredients that are know to preserve other things, that you don't need to freeze the sauce. I would refrigerate the sauce. The chicken can be prepped and frozen, but note that freezing white meat cutlets dries them out. Maybe use dark meat cutlets to retain moisture. Freeze and defrost and pour sauce over and proceed.
    Posted by Chaiaadmin|September 26, 2017
    0

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