Apricot Glazed Chicken with Cranberry Rice Pilaf

Apricot Glazed Chicken with Cranberry Rice Pilaf – I used the Brown Rice Medley from Trader Joe’s. If you can’t find this in your area, you can substitute parboiled brown rice or a brown and wild rice blend instead.

(Serves 4)

Chicken

• 1/4 cup apricot preserves
• 1 Tbsp. balsamic vinegar
• 1 1/2 tsp. dijon mustard
• 4 skinless, boneless chicken breasts, rinsed and patted dry
• salt and white pepper to taste

Rice Pilaf

• 1 cup Trader Joe’s Brown Rice Medley
• 2 1/2 cups low sodium chicken stock
• 1 leek, washed and sliced into 1/4 inch thick rounds
• 1 Tbsp. olive oil
• 1/2 cup dried cranberries
• 2 tsp. dried thyme
• salt and pepper to taste

Directions:

1. Pre heat the oven to 375 degrees.
2. In  a small bowl, combine the apricot preserves, balsamic vinegar and dijon mustard. Season to taste with salt and pepper. Set aside.
3. In a large saucepan heat 1 Tbsp. olive oil over medium high heat. Add the leeks and saute until the leeks are bright green and tender – about 3 minutes.
4. Add the rice, chicken stock and thyme. Stir to combine. Cover the saucepan and bring mixture to a boil. Reduce to a simmer and cook for approximately 35 minutes or until the liquid is absorbed and the rice is tender. Remove saucepan from the heat and stir in the cranberries. Cover and let sit for 10 minutes.
5. While the rice is simmering, line a rimmed sheet pan with foil and spray with cooking spray.
6. Place chicken breasts on the prepared sheet and brush with the glaze. Place into the oven. Baste the chicken with the remaining glaze after about 15 minutes into the cooking time. Continue to cook  until the chicken is done and has reached an internal temperature of 165 degrees – about 20 – 25 minutes. Remove from oven.
7. Serve with the rice pilaf.

Notes: This makes a great base for a “leftover lunch”!!  For lunch I doubled the glaze recipe and saved half for the next day. To the reserved glaze, I added about 3 Tbsp. olive oil to make a dressing. I tossed a handful of baby spinach with the dressing and then stirred some of the dressing into the leftover rice pilaf and layered the pilaf over the spinach and topped with some of the leftover sliced chicken for an Apricot Chicken and Spinach Salad!