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Categories:
chicken breasts ground cumin ground coriander ground cinnamon pepper cayenne pepper salt chicken broth apricot preserves garlic salt peppers onion parsley lime canola oil parsley sprigs lime
Viewed: 39 - Published at: 4 months agoIngredients
- 4 boneless skinless chicken breasts
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon pepper
- 3 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 cup low sodium chicken broth
- 1 (10 ounce) jar apricot preserves
- 1 garlic clove, minced, mashed with
- 1 teaspoon salt
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon onion, chopped
- 2 tablespoons parsley, chopped, divided use
- 1 lime, juice of
- 2 tablespoons canola oil
- 4 parsley sprigs
- 1 lime, thinly sliced
Method
- Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
- In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice.
- Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
- Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.
