Have you ever felt it was just too hot to make dinner? Well, yesterday was just that kind of day. In fact it was almost too hot to eat! I haven't been in the kitchen much since my surgery, so my husband is the one who gets stuck with deciding whats for dinner. Thank God he doesn't look at it as a punishment like I do! Remember, I'm the one who would rather do laundry then cook! He really enjoys it! He uses cooking as a kind of therapy after a busy day!
Instead of a frozen pot pie, which is something I might have throw in, this is what he created for dinner last night!
The chicken was so tender and juicy. There was a nice sweetness from the apricot preserves and honey and that little kick you get from the mustard really sealed the deal. He served the chicken with risotto (he used chicken stock instead of water), spears of veggies and fresh fruit!
Ingredients for Glaze on chicken
1/4 cup apricot preserves
1/2 jar of Grey Poupon Dijon mustard
1/3 cup Honey
4 breasts cut long wise = 8 pieces
Poke several holes in each chicken piece. Take salt, pepper and brown sugar and rub all over each piece of chicken. Let sit in dry mixture for 1/2 hour.
In a bowl, combine apricot preserves, mustard, and honey. Cook in microwave until fruit is melted and heated through.
Place chicken on grill over medium heat. Cover and grill until chicken is no longer pink, turning half way through cooking.
Remove each piece of chicken and dunk in glaze and return to grill for about 2 minutes and enjoy!