Notes: Serve with hot cooked couscous and a spinach salad with currants and toasted pine nuts.
1/2 cup apricot jam
1 1/2 tablespoons soy sauce
1/2 teaspoon dried basil
1/4 teaspoon cayenne
2 lemons (5 oz. each)
1 pound boned, skinned chicken breast halves
About 1/2 cup dried apricots
Salt and pepper
How to Make It
In a small microwave-safe bowl, heat jam in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Stir in soy sauce, basil, and cayenne.
Rinse lemons and cut crosswise into 1/8-inch-thick slices. Discard ends and any seeds.
Rinse chicken and pat dry; cut into 1-inch pieces.
Thread 2 pieces of chicken onto an 8- to 10-inch-long skewer. Fold 1 lemon slice around 1 dried apricot and thread onto skewer through both sides of lemon slice. Repeat to fill 4 skewers equally. Set skewers on a rack in a foil-lined 10- by 13-inch broiler pan. Brush jam mixture generously all over chicken and fruit.
Broil about 4 inches from heat, turning once, until chicken is no longer pink in the center (cut to test), 8 to 10 minutes total. If desired, set pan over high heat, add any remaining jam mixture, and stir, scraping up browned bits, until boiling; pour into a small bowl and serve with meat. Add salt and pepper to taste.
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LOVE this recipe! It is unbelievably quick, yummy, and quite filling served over cous cous and with a veggie. Perfect for a fast weeknight meal! We have eaten it quite a few times, but I'm just now seeing that it calls for lemon, I omitted that when I wrote up my card (and subsequently put the recipe together) so, needless to say, we haven't missed it :) Oh, I also lesson the amount of dried apricots and cut them in half to make them go farther. 1/2 cup seems like too much when you go to eat them.
This recipe was quick and passed the test of my picky 11-yr old, who requested chicken for dinner "but the good chicken, mom, not the bad chicken." I left off the lemon and apricot and just made the chicken. It was quick to make on a school night, stayed moist, and had just a little hint of sweetness from the glaze. I would probably double the glaze next time, as I did not have enough to use as a sauce. This recipe has joined our "good chicken" list, and I will make it again.