 |
A sweet and tangy recipe.
Directions
In a small saucepan, mix Apricot preserves, ground mustard, and the juice and zest from 1 lime.
Cook over low heat, stirring occasionally until preserves are melted. Add wine and set aside.In
a shallow bowl mix together flour, bread crumbs, salt, ground red pepper and the zest from the
second lime. In a second bowl mix together the egg and the juice of the second lime.Preheat
oven to 350 degrees. Wash and dry each chicken breast. Coat each breast in egg mixture and then
coat in flour and bread crumb mixture. In a large oven safe skillet, melt butter over medium
heat then add coated chicken and cook on both sides for about 10 minutes until golden brown.
Drizzle the apricot sauce over chicken and bake in the oven for about 20 minutes. Serve over rice.
|
|
2 |
|
