So it was date night at the Sodahls house - so Mr Rossy whipped up some yum yum while I worked out!! What a guy :) We made the chicken, rice, and Hazelnut Green Beans and it was perfection!!
Serves 4
Ingredients
1 tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon cayenne
4 chicken breasts
1 teaspoon EVOO
1/3 cup apricot 100% fruit preserves
2 tablespoons spicy brown mustard
In a small bowl - combine thyme, pepper, garlic powder, cayenne, salte - mix and blend.
Place chicken on platter - drizzle with oil. Rub to coat both sides of chicken evenly with the oil. Sprinkle the reserved seasoning mixture over both sides of chicken. Rub to coat evenly, cover with plastic wrap. Refrigerate for 10 minutes.
Meanwhile, spoon preserves into small bowl. Cook on low power in 15 secs intervals until melted. Stir in mustard until well blended - set aside.
Place chicken on grill - reduce heat to medium (not direct heat). Cook for 3-5 minutes per side, or until no longer pink and juices run clear. Serve each breast with 2 1/2 tablespoons of reserved sauce spooned over top.
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