4 boneless, skinless chicken
breast halves
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 jar (10 ounces) apricot preserves
1 clove garlic, minced, mashed with 1 teaspoon salt
2 jalapeno peppers, seeded and minced
1 tablespoon chopped onion
2 tablespoons chopped parsley, divided use
1 lime, juiced
2 tablespoons canola oil
Parsley sprigs
Thin lime slices
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.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Frank Mullin, Washington, DC