This recipe for Spicy Cumin-Crusted Glazed Chicken Breasts was submitted by Frank Mullin, Washington, DC.

Spicy Cumin-Crusted Glazed Chicken Breasts

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 (10-ounce) jar 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

1. 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.
2. 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.
3. Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350°F (175°C) oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
4. 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.