The next time I make this recipe, I will get up five minutes early (yeah right) to marinate the chicken before I leave for work. Though the dish requires almost zero effort, the total start-to-finish time is a little long for a weeknight dinner.
The chicken came out of the oven super juicy, with a great sweet and tangy flavor. No dry baked chicken here, lovelies!
Also, expect a new theme to this blog, a constant stream of complaints about the quality of my photos. I hate these dark pictures! One of my favorite things about food blogs is beautiful photography, and this blog don't got it. I need to get ahold of either a lightbox or an external flash so I can amaze you not only with yummy food, but also with quality photography!
Apricot Honey Chicken
from Joelen's Culinary Adventures
1 pound chicken breasts
2 tbsps canola oil
1/4 cup apricot preserves
1/4 cup orange juice
1 1/2 tbsps honey
Combine all ingredients in a large ziploc bag. Marinate in the refrigerator for at least two hours, as long as overnight.
Preheat oven to 350
Use cooking spray to grease a large baking dish, place the chicken breasts in the dish, discarding the marinade.
Bake until juices run clear, 30 to 35 minutes.
*This post was written to the tunes on Anthony Bourdain's No Reservations Playlist on Rhapsody. Funk and old rock, man.
Instant Pot: Cinco de Mayo Must Haves!
19 hours ago