Zutaten für Apricot Mustard Chicken
- 1/4 cup apricot jam
- Teriyaki Sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- Garlic Clove
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
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Zubereitung von Apricot Mustard Chicken
- In a shallow dish, whisk together 1/4 cup apricot jam, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 tablespoon honey, 1 tablespoon balsamic vinegar, and 1/2 teaspoon salt.
- Add 4 boneless, skinless chicken breasts (about 1.5 lbs) to the marinade, ensuring they are fully coated.
- Cover the dish and refrigerate for at least 30 minutes, or preferably overnight, for maximum flavor.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Alternatively, preheat your grill to medium heat.
- Add the marinated chicken breasts to the skillet or grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C), basting occasionally with the remaining marinade.
- Remove the chicken from the heat and let it rest for 5 minutes before slicing and serving. Garnish with fresh parsley or chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
37g
Fat
4g
Carbs
3g
