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Apricot-Thyme Crusted Chicken Breast

Apricot-Thyme Crusted Chicken Breast

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 1 chicken breast half)
  • Cook time:20 Minutes
  • Prep time:15 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 4.7g
  • Saturated fat: 0.9g
  • Protein: 45.5g
  • Carbohydrate: 18.7g
  • Cholesterol: 105mg
  • Iron: 2.4mg
  • Sodium: 602mg
  • Calories from fat: 14%
  • Fiber: 3.9g
  • Calcium: 87mg
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Apricot-Thyme Crusted Chicken Breast recipe

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