April 16, 2009

Glazed Citrus Chicken

This recipe has a little bit of tang and spice to it which balances nicely with the black beans and rice.

4 boneless, skinless chicken breasts
1/2 orange
1/2 lemon
1/2 lime
2 tsps Lawry's seasoned salt
2 tsps Lawry's seasoned pepper
1 can apricot halves, drained
1 TBS brown sugar
dash Nutmeg

1 cup white rice or brown rice
1 can black beans

Preheat oven to 400 degrees. Cook rice in rice cooker or on stove top following package directions. Arrange chicken in baking dish. Squeeze juice from orange, lemon, and lime over chicken. Then sprinkle seasoned salt and pepper over chicken. Baked covered for 30 minutes.

Puree drained apricots in a food processor. Heat apricot puree, brown sugar, and nutmeg over medium heat until bubbles appear. Reduce heat to low and simmer for about 5 minutes.

Heat up black beans in separate pot.

Pour glaze apricot puree glaze over chicken and bake uncovered an additional 10 minutes.

Serve chicken with side of rice and beans.

Serves 4.

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