Yield: 4 servings
CHICKEN:
2 tablespoons butter
1/2 cup grated Parmesan cheese
1/4 cup Italian bread crumbs
4 boneless skinless chicken breasts
APRICOT SAUCE:
1/2 jar apricot preserves
1 tablespoon soy sauce or coconut aminos
2 tablespoons balsamic vinegar
PREP
Melt the margarine in a saucepan. Mix the parmesan cheese and bread crumbs in a bowl and remove to a plate. Rinse the chicken breasts and pat dry. Place breasts in ziplock and pound the thick side to make them even thickness. Dip the chicken in the melted butter and then coat in the bread crumb mixture. Line a baking sheet with parchment; place on parchment. Bake at 400 degrees for 25 minutes or until cooked through. While chicken is baking, mix together the apricot preserves, soy sauce, and balsamic vinegar. Let sit in bowl. Serve the chicken with the Apricot Sauce.
VARIATIONS
Substitute plum preserves for apricot (kids prefer apricot)
SERVING SUGGESTIONS
Something green: steamed broccoli, asparagus, sautéed spinach, or a lightly dressed salad
NOTES
- The recipe elevates the chicken nugget for adults, and is therefore a good family meal when kids are young.
- REAL parmesan cheese is worth the money.
- To make Italian bread crumbs: add some dried parsley, basil, thyme to plain breadcrumbs.
- Use organic/free range meats and poultry when possible.
- Save those leftover Chinese takeout soy sauce packets for when you need 1 tablespoon of soy sauce.
CHEATER SUGGESTIONS
Use Bell & Evans or Trader Joe's breaded chicken breasts and serve with the sauce.
