Name: Apricot-Balsamic Glazed Chicken Breasts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Ingredients: 10 oz uncooked boneless skinless chicken breast(s); 2 spray(s) cooking spray; 2 tsp unsalted butter; 0.25 cup(s) apricot jam all-fruit variety; 1 Tbsp balsamic vinegar; 0.5 tsp rosemary fresh, chopped; 0.125 tsp crushed red pepper flakes; 1 tsp kosher salt

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Ingredients

uncooked boneless skinless chicken breast(s)

10 oz

cooking spray

2 spray(s)

unsalted butter

2 tsp

apricot jam

¼ cup(s), all-fruit variety

balsamic vinegar

1 Tbsp

rosemary

½ tsp, fresh, chopped

crushed red pepper flakes

⅛ tsp

kosher salt

1 tsp

Instructions

Preheat oven to 375°F.
Place breasts on lightly sprayed, foil lined baking sheet and bake in oven.
Meanwhile, in a small saucepan, melt butter over medium heat. Add jam, vinegar, rosemary, red pepper flakes and salt; stir to combine. Simmer for 3 to 5 minutes for flavors to meld. Set aside and keep warm.
Bake frozen breasts, about 25 minutes, until internal temperature reaches 165°F.
Remove cooked breasts from oven and brush both sides with glaze. Return glazed breasts to baking sheet and place under the broiler for 1-2 minutes to caramelize.
Serve chicken breasts with additional glaze on the side or spooned on top. Yields 1 chicken breast per serving.

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