Apricot-Thyme Crusted Chicken Breast

Oxmoor House
4 servings (serving size: 1 chicken breast half)


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4 (8-ounce) skinless chicken breast halves (bone-in)
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil
Cooking spray
2 cups diced onion (1 large)
3/4 cup diced carrot (1 medium)
1/2 cup diced celery (1 stalk)
2 tablespoons minced garlic (about 7 cloves), divided
3/4 cup dry white wine or fat-free, less-sodium chicken broth
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can diced tomatoes, drained
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind


Prep: 15 Minutes
Cook: 20 Minutes

Preheat oven to 350°.

Sprinkle chicken evenly with salt and pepper.

Heat oil in an ovenproof Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes or until tender. Add 4 teaspoons garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Add broth, tomatoes, and bay leaf. Return chicken to pan; bring to a boil. Cover pan, and immediately place in oven. Bake at 350° for 1 hour and 30 minutes or until chicken is very tender. Discard bay leaf.

Meanwhile, combine remaining 2 teaspoons garlic, parsley, and lemon rind in a small bowl; stir well. Cover; chill until ready to serve.

Place 1 chicken breast half in each of 4 shallow bowls; spoon 1 cup vegetable broth mixture over each breast half, and sprinkle each with about 1 tablespoon parsley mixture.

Created date

March 2010

Nutritional Information

Calories 303
Fat 4.7 g
Satfat 0.9 g
Protein 45.5 g
Carbohydrate 18.7 g
Cholesterol 105 mg
Iron 2.4 mg
Sodium 602 mg
Caloriesfromfat 14 %
Fiber 3.9 g
Calcium 87 mg