~Pecan-Crusted Chicken Salad with Honey Mustard Dressing~

 

Oh, yum!  OOoooo how I love salads lately!  I had salad almost every day for lunch this week.  There is something incredibly refreshing about a salad--and I can't have a salad without a crunch!  This salad definitely has enough different textures to please your taste buds and tongue.

Mix together the chopped pecans, crackers, salt and cayenne.

Fry the coated chicken in light oil, enough to cover the pan and then some.  The chicken should be a good golden brown, and make sure the chicken is cooked all the way through.  A good idea is to flatten your chicken breast before cooking.

Once the chicken is cooked completely, chop into long thinner pieces.

...And voila! After you chop your lettuce and add some goodies, you have a delicious salad with lots of crunch and wonderful flavors.

Serves 3-4

You'll Need:
1 recipe pecan crusted chicken
1 recipe honey mustard dressing
8 c. romaine lettuce, sliced
1 apple or pear, thinly sliced
3 stalks celery, thinly sliced
dried craisins

Mix lettuce with celery and place in serving bowl.  Make a circle with apple slices and place chicken on top.  Spring some craisins and drizzle the dressing over all.

Chicken:
4 chicken breasts, pounded to even thickness (1/2 inch)
1/2 c. pecans
12 saltine crackers
1/4 tsp. salt
dash pepper
pinch cayenne

1/3 c. milk
2 eggs

Combine pecans, crackers, salt, pepper and cayenne in a food processor or blender and blend until finely ground.  With a shallow plate, put the pecan mixture on one plate.  In a bowl, combine milk and eggs and mix well with a fork.  Heat a skillet over medium high heat with about 1/2 inch oil for frying.  Dip chicken in egg mixture, then coat with pecan mixture, pressing pecans into chicken.  Fry coated chicken in hot oil, flipping sides until cooked through. (Or you can bake the chicken in the oven at 350 for 30 minutes for a healthier alternative).

Honey Mustard Dressing:
1/2 c. honey
1/4 dijon mustard
1 clove garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. apple cider vinegar
2 Tbs. mayonnaise

Chop garlic in food processor.  Add the rest of the ingredients and chill until served.  Enjoy!

~White Chicken Chili~

This is my favorite chili EVER!!!! I have never been a huge fan of chili to be honest. Red chili is often overwhelming for me with all the beans and ground beef and chiles, etc. It's amazing how many different tasting chili you can try (even in one night). At my church we have always ha a chili cook-off around Halloween, and to my memory, no one has ever brought a white chili. Folks, this is the best kind of chili out there. It is amazing. My awesome sister Ashley gave me this recipe; I'm not sure where she got it from. Sometimes this chili turns out with a bit of a kick to it, so of you are not in love with spicy food, tone down the spices a bit. As you make this over and over, you will find the spiciness that's right for you.

This is a really easy meal to make. Cook the chicken in garlic powder, onions and vegetable oil. Once the chicken is cooked through, add diced chiles, white beans, chicken broth, and some spices and let the soup simmer. Now here's the trick: if you like runnier soup, do not cook it for very long. If you like thicker white chili (like me!) cook almost all of the chicken broth out so there isn't much left in the skillet. (kind of how it looks in the picture)

Remove from the heat and add the sour cream and heavy cream. Yep, that's it! So good. Everyone I have ever made this for loved it.

You'll Need:

2 chicken breasts, small cubed

1 onion, diced

1 1/2 tsp. garlic powder

1 Tbs. vegetable oil

2 ca.s Great Northern white beans, rinsed and drained

1 ca. chicken broth

2 cans 4 oz. green chiles

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. black pepper

1/2 tsp. cayenne

1 c. sour cream

1/2 c. heavy cream

Get Busy:

In a large skillet, combine cubed chicken, onion, garlic powder and oil and cook until the chicken is cooked through. Add the white beans, broth, green chiles, salt, cumin, oregano, pepper and cayenne. Reduce heat and simmer until chicken broth is reduced. NOW: if you like runnier chili, don't cook it too much. If you like your chili thicker like me, cook most of the broth out. Once that's done, remove from heat and add the sour cream and heavy cream. Stir until it is completely mixed in. Done :-)

~Carmelized Baked Chicken~

This must be one of the easiest recipes I have ever made and sooo delicious!! I made this tonight with sauteed zucchini. We have pretty much omitted all starch from our dinners, which I think is great because our meals are pretty healthy. Protein and veggies, protein and veggies. This dish takes 5 minutes to assemble and then cooks for about an hour and fifteen minutes.

It doesn't get much easier than this folks! It also doesn't taste much better than this! This tasted similar to teriyaki chicken, but even better.

Serves 2

You'll Need:

2 large chicken legs

1 2/3 Tbs. olive oil

1/2 c. soy sauce

1 2/3 Tbs. ketchup

3/4 c. honey

2-3 cloves garlic, minced

salt and pepper

Get Busy:

Preheat the oven to 350 degrees. Place chicken in an 8x8 dish. In a medium-sized bowl, mix together the olive oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in the oven for 1 hour to an hour 15 minutes (or until the chicken is cooked). Seriously, sooooo easy.

This was delicious with zucchini. The next time I make this I will also make brown rice (healthy) because there was a ton of sauce in the pan that would have been yummy over some rice. Enjoy!

~Sesame Chicken~

Much thanks to my sis-in-law Kelli who passed this recipe on. I'm not sure how she instinctively knew I was on an Asian cuisine kick of sorts lately. I am starting to broaden the food horizons in my kitchen! I want to learn to make sushi; I did try it once but I had very basic ingredients so it was sort of boring. If anyone has a good sushi recipe, send it to me!

That being said, this was a very tasty, easy and healthy meal to have for dinner. The combination of the sesame seeds and honey are matched perfectly with steamed broccoli and brown rice.

Begin by mixing the sesame sauce with honey, soy sauce, sesame seeds and garlic; set aside. Put the broccoli in a steamer basket with 1 inch of water below it; set aside.

Whisk 2 egg whites and corn starch together. Add the cut chicken breasts and completely coat the chicken.

Cook the coated chicken chunks in vegetable oil until cooked through.

Once the chicken is done, add the reserved sesame sauce and shrimp. Begin steaming the broccoli. Serve over brown rice.

To save money, buy sesame seeds in the Hispanic foods section where all those little spices hang in clear bags. I was going to buy sesame seeds from McCormick for $3.84 for a tiny little bottle, but I found them in the Mexican sections in a good-sized bag for 84 cents!

Serves 4

You'll need:

3/4 c. brown rice

3 Tbs. honey

2 1/2 Tbs. sesame seeds

2 Tbs. soy sauce

1 garlic clove, finely chopped or crushed with garlic press

2 large egg whites

1/4 c. cornstarch

1 1/2 lbs. chicken breasts, cut into 2 in. chunks

4 scallions, thinly sliced

salt and pepper

4 scallions, thinly sliced (or some shrimp)

2 Tbs. vegetable oil

1 1/2 lbs. broccolli, cut into large florets

Get busy:

Place a steamer basket in a large pot filled with 1 inch of water; set aside for broccoli. Cook the brown rice in a separate pot.

Meanwhile, make the sauce: In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside. In a larger bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Cook, turning occasionally until the chicken is golden brown and cooked through. Add the reserved sauce, scallions, shrimp and toss to coat.

Meanwhile, place saucepan with steamer over high heat, and bring water to a boil. Add broccoli, and cook until crisp-tender, about 4-6 minutes. Serve sesame chicken with broccoli and brown rice.

If you try it, let me know what you thought!

~Arugula Pistachio Pesto Chicken~

Well even though this took some time and some lovin', this was an absolutely delicious meal! I have never before had a pesto whole baked chicken, and it was quite refreshing. I have had baked whole chicken about a thousand times in my life, but this was a first for me. If you like experimenting with new pestos, you will love this recipe! This recipe probably takes more time than others I have tried, but it's worth it and easy to do--I promise.

So these pictures make the gravy look like something super unappealing; however, pesto gravy is actually amazing and a fresh way to serve mashed potatoes and gravy. Fear not--the gravy is a light green! I found this recipe from Guy on the Food Network (you know...the guy with really ugly hair).

You'll need a food processor or a blender to make the pesto. The combination of the pistachio, lemon juice, and arugula makes the kitchen smell fantastic.

Once the pesto is made, you create a pocket underneath the skin of the chicken breast side and stuff the skin with half of the pesto, some chunks of lemon and some cloves of garlic.

Cook the chicken on its side for 15 minutes; then flip it onto the other side and cook for another 15 minutes.

Supermom and I made this together for my birthday dinner!

Once the chicken is cooked and has cooled for a few minutes, cut it into pieces. Make sure to leave the skins on. They taste wonderful!

Have you ever heard of pesto gravy? I surely hadn't before this recipe. Pesto gravy is to die for--seriously! It's such a different and refreshing taste than what you normally have with chicken and mashed potatoes.

Voila! Finished product. Special thanks to my beautiful sis-in-law Kelli for recommending this recipe. I think you're gonna like this. Let me know if you try it. Don't be afraid to try something new!

Serves 6

You'll need:

3 1/2 to 4 lb. whole chicken

1 1/2 tsp. kosher salt, divided

1 1/2 tsp. black pepper, divided

5 c. arugula

7 cloves garlic, peeled and divided

1 lemon, halved

1/2 c. grated Parmesan

1/2 c. shelled pistachios

3 Tbs. olive oil

2 Tbs. butter

3/4 tsp. cornstarch

3/4 . half & half

Get busy:

Preheat the oven to 400 degrees. Rinse the chicken and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with some salt and pepper. Set aside.

Add the arugula and 5 cloves of garlic to a food processor fitted with a blade. Pulse 3 to 4 times, then add 1/2 tsp. pepper and 1/2 tsp. salt, squeeze in the juice of half of the lemon and pulse a few more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down the sides and pulse a few more times.

Gently work half the pesto into the skin pocket. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the other 2 garlic cloves. Rub the chicken all over with 1 Tbs. butter. Season the outside chicken with salt and pepper. Put the chicken on its side into a roasting pan and put in the oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto the other side, and roast for 15 more minutes. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. (If you don't have much juice, add some water to the pan). Repeat until thermometer reads 165 degrees.

Remove roasting pan from the oven, put the chicken on a carving board and tent it with foil. Pour the juices from the roasting pan into a small pot. Make sure to scrape any bits off the bottom of the pan for more flavor. Over medium heat, cook pan juices and 1/3 c. reserved pesto. Whisk cornstarch and half & half in the pot and stir continually until gravy thickens. Adjust with seasoning if necessary and pour into your gravy bowl. Carve the chicken, place on serving platter, and serve with pesto gravy.

~Cilantro Lime Pesto Chicken Fajitas~

Mmm-mmm! I can't get enough of lime and cilantro lately. Such an easy and scrumptious recipe! Anyone can make this, honestly. The only this "special" you need is a food processor (I used my Blendtec). The pesto whips up in about 20 seconds, and the rest goes quickly, too. I have always had fajitas with the typical steak or chicken cooked in fajitas seasoning. I like it that way; I just decided to try it a new way, and these turned out fab!

First, cook the chicken in some olive oil seasoned with salt, pepper and garlic powder.

Then make the cilantro lime pesto with just a few ingredients in your mixer/food processor/blender.

I recommend fresh Parmesan for this recipe. Funny enough, last week was the first time I had ever bought fresh Parmesan...I loved it, and will now be buying it this way from now on.

Serves 2

you'll need:

2 chicken breasts, boneless/skinless, cut into thin strips

salt and pepper to taste

olive oil, vegetable oil

1 tsp. garlic powder

whole wheat tortillas

1 avocado

1 green or red bell pepper, thinly sliced (red will give more color)

1 medium yellow onion, sliced fajita-style

typical fajita garnishes: sour cream, tomatoes/salsa, cheese

Pesto: (adapted from Food Network)

1 c. fresh cilantro leaves, omit stems

2 1/2 Tbs. extra virgin olive oil

2 Tbs. sliced toasted almonds

3 Tbs. minced garlic

1 1/2 tsp. lime juice

1/2 c. fresh Parmesan, shredded

1 1/2 tsp. Kosher salt (normal iodized can be substituted)

1/4 c. chicken broth

get busy:

Pesto: Using a blender, mix together the ingredients until well blended, set aside.

Fajitas: Season the chicken with salt, pepper and garlic powder. In a skillet, add a little olive oil and cook the seasoned chicken through on medium high heat. Toss the cooked chicken with the pesto; set aside. In the same skillet, pour some vegetable oil (1-2 Tbs.) and add bell pepper and onion. Sautee until soft. Warm up the tortillas and add all the fixin's. You can't go wrong with this recipe. It's delicious, and healthy!

~CPK's Chicken Tequila Fettucini~

Every time I go to California Pizza Kitchen, I can't help but order this delish pasta. It's amazing! Really, I order it every time. I'm not even sure why I tried it the first time (...tequila??) but it is oohhhh so good. It has such a pop of flavor! I scoured the internet for the recipe, and found that CPK has a cookbook with most of their recipes. Yes! So I ordered it used on Amazon for one cent. Double yes! I was surprised with all the ingredients that went into this, but it is still pretty easy to make. You'll enjoy this one, especially if you like bell peppers, lime and chicken!

You need to have spinach fettucini to really make this right. Walmart didn't carry it, so I found this at Stater Bros.

Look at all those beautiful festive colors!

I made this dish before without the red bell pepper and I won't lie--I wish it had more peppers, and I really wish it had red bell pepper.  The fettucini is already green because it's spinach, so you definitely want to add some variety in color.

Serves 6-8

you'll need:

1 lb. dry spinach fettucini

1/2 c. cilantro, chopped (2 Tbs. reserved for garnish)

2 Tbs. minced garlic

2 Tbs. minced jalapeno pepper (take out seeds)

3 Tbs. butter, divided

1/2 c. chicken stock

2 Tbs. gold tequila

2 Tbs. fresh lime juice (must be fresh)

3 Tbs. soy sauce

2 large chicken breasts, cut into bite sizes

1/4 medium red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 1/2 c. heavy cream

get busy:

1) Boil water in a big pot. Cook the pasta until al dente, about 8-10 minutes.

2) Meanwhile, cook 1/3 c. cilantro, garlic and jalapeno in 2 Tbs. butter over medium heat until soft, about 5 minutes. Add chicken stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency; set aside.

3) Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally with remaining butter over medium heat. When the veggies have wilted, add chicken and soy sauce; toss and add the tequila/lime paste and add the heavy cream.

4) Bring the sauce to a boil; boil gently until chicken in cooked through and the sauce is thick (about 3 minutes). When the sauce is done, toss with fettucini and reserved cilantro.

That's it! Next to my Penne Alla Vodka pasta, this is my favorite pasta dish!

~Homemade BBQ Chicken Pizza~

I have started to make specialty pizzas on Friday nights since Jeremy loves pizza so much. I don't really care for the pizza you get at Papa John's and types like it, but I do like pizza that is a Mediterranean style of sorts. We made our own BBQ sauce recipe for this, but you can use any BBQ (without HFCS high fructose corn syrup) of course. I also always make my own homemade whole wheat pizza dough {for a great recipe, click here}.

Once you have rolled out the dough, brush the crust with olive oil. Spoon on the BBQ sauce, cooked chicken and thinly sliced red onion.

Next, add a lot of cilantro. I like a lot of cilantro!

Then you can add mushrooms {I love them, so I put them}. Others don't put mushrooms on their BBQ pizza. Totally up to you. Mushrooms are good for you! They have zero cholesterol, zero fat, and very low carbs. Mushrooms are also said to help prevent breast and prostate cancer. To learn more about the health benefits of mushroom, click here.

After you sprinkle on the Jack cheese, cook at 450 for 20-25 minutes and voila! Homemade BBQ sauce on homemade whole wheat pizza dough that the family can enjoy because it's delicious and healthy-ish too.

serves 2

you'll need:

1 whole wheat pizza dough

olive oil for the crust

1 1/2-2 c. BBQ sauce

1 chicken breast, cooked, chopped in small pieces

1 handful of chopped cilantro

1/2 c. thinly sliced red onion

handful of chopped mushrooms

shredded Jack cheese

get busy:

Preheat the oven to 450. Roll out the pizza dough, brushing olive oil on the crust. Next, pour on the BBQ sauce and even spread around the crust, leaving about a 1/2 inch or so of crust. Add the cooked chicken breast pieces, and evenly sprinkle on the cilantro, red onion, and mushrooms. Then add the Jack cheese and pop it into the oven. Cook for 20-25 minutes. Enjoy.

~Chicken Avocado Parmigiana~

This was delicious!!!!! Another wonderful recipe found on Pinterest. Jeremy and I loved this last night, and like most of the recipes I post, it was incredibly easy! Most of the ingredients I already had in my pantry or in the fridge/freezer. Parmigiana is a southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked. This is the quick version of Parmigiana (short for parmigiana di melanzane). I am an avocado lover, so I knew this recipe would taste good. I served this with fresh green beans with sliced almonds--I have a really easy and yummy recipe I will post soon.


you'll need:

2 chicken breasts
1/2 c. whole wheat flour
2 Tbs. milk
1 egg
1 1/2 c. dried whole wheat bread crumbs
cooking spray
1/2 c. spaghetti sauce
1 large avocado, sliced
about 1/2 c. mozzarella cheese

get busy:

Preheat the oven to 400. Place foil onto a cookie sheet. Mix together the flour and breadcrumbs on a plate. Add some salt and pepper to taste. Whisk the egg and milk together in a shallow bowl. Coat chicken breasts in egg mixture, then coat in flour mixture. Place coated breasts onto the cookie sheet. Light spray the chicken breasts with olive oil, and bake for 10 minutes. Turn the breasts over and bake for another 10 minutes, or until cooked through.

Take the chicken out of the oven, and pour spaghetti sauce over the breasts. Place sliced avocados on top, then sprinkle the cheese over the avocado. Return to the oven and bake for another 5-10 minutes, or until the cheese is completely melted. Enjoy!

~Healthy Baked Chicken Nuggets~

Have you ever seen those commercials where someone asks, "What part of the chicken is the nugget?" It kind of made me think...What part of the chicken is the nugget? It's bits and pieces from the whole chicken! Eww. I'd rather have a chicken nugget that is one part of one chicken rather than a thousand chickens. These chicken nuggets are healthy and you make them with chunks of chicken breasts. Yesss. Jeremy loved these (I swear he likes all kid food). I liked them too! No butter, no frying. And, of course, they are so easy to make. These chicken nuggets take 5-10 minutes to prepare.

These taste really good dipped in ranch dressing or BBQ sauce.

you'll need:

2 large chicken breasts, cut into nugget-size chunks

salt and pepper to taste

1 Tbs. olive oil

1/3 c. whole wheat seasoned bread crumbs

2 Tbs. panko

2 Tbs. grated parmesan cheese

get busy:

Preheat the oven to 425. Put the olive oil in one bowl; the breadcrumbs, panko, salt, pepper, and parmesan cheese in a another bowl. Dip each chicken nugget chunk into the bowl with oil, then into the bowl with the other ingredients. Place the breaded chunks onto a cookie sheet or air bake pan and bake for 10-12 minutes. Flip over the chunks and put them back in the oven. Turn up the heat to 450 and bake for another 10 minutes, or until the nuggets look crispy.

I like to make these with zucchini. I'm not sure why. They are sooooo good! Enjoy.

~Five Star Enchiladas~

I modified this recipe from allrecipes.com. Yet another fab recipe I found on there with more than 1,000 5 star reviews. This was quite a yummy dinner, and like most of my recipes, easy to make. I modified bits of this recipe to make it healthier. I don't always get the 'reduced fat' version of everything, because some things just don't taste the same and it's not worth it. However, there are some things that taste the exact same to me, so I always substitute those things. Some of these things include: light sour cream, reduced fat cream cheese and low fat cottage cheese. If it tastes the same, why not drop some of the fat?

This picture makes the enchiladas look much soupier than they actually were. In fact, when I put them in the oven, I was worried there wouldn't be enough sauce. But it turned out perfectly. Jeremy loved these!

Once you've prepared the chicken mixture, place some in each whole wheat tortilla, roll it up and place on top of the bit of sour cream mixture on the bottom of the pan. I cut this recipe in half for Jeremy and me.

These enchiladas are full of flavor, so if you're looking for something to spice up an otherwise bland or basic meal, try these. SO easy and so good.

you'll need:

4 chicken breasts, cut into chunks

1 can condensed cream of chicken soup

1 1/4 c. light sour cream

1/4 tsp. chili powder

1 Tbs. butter

1 small onion, chopped

1 4 oz. can diced green chiles

2 Tbs. homemade taco seasoning {click here for the recipe, or 1 packet taco seasoning}

1 bunch green onions, chopped, divided

1 c. water

1 tsp. lime juice (optional)

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2. tsp. cumin

12 medium sized whole wheat tortillas

3 c. shredded cheddar cheese

1 10 oz. can red enchilada sauce

1 can sliced olives (optional)

get busy:

Cook the chicken in boiling water in a pot or big skillet until done; then shred. Set aside. In a bowl, combine the sour cream, cream of chicken soup and chili powder, then set aside. Heat the butter in a skillet over medium heat. Add the onion and cook until translucent and soft. Add chicken, chiles, taco seasoning, half of the chopped green onions, and water. Simmer for 10 minutes. Stir in the lime juice, onion powder, cumin and garlic power.

Preheat the oven to 350. Pour 1 c. of the sour cream mixture into the chicken mixture. Spread the rest of the sour cream mixture onto the bottom of the pan. Fill each tortilla with the chicken mixture and sprinkle some cheese in the tortilla before rolling it. Roll them up and place the enchiladas seam-side down into the sour cream mixture. Once you're done rolling all of the tortillas, pour the enchilada sauce over the tortillas. Cover with the remaining cheese, and sprinkle the rest of the green onions over the cheese. Cook for about 25 minutes. Your fambam will really love these. These are the best enchiladas I have ever had.

~Coconut Chicken with Apricot Sauce~

BEST CHICKEN EVER!!! Jeremy loved this recipe. He even said, "This is the best chicken you've made!" The combination of the sweet coconut and the sweet and sour sauce makes for a beautiful blend of flavors. I usually don't like cooking chicken in the oven because it tends to get dry, but this recipe made the chicken stay incredibly moist. Yes. I love coconut. It's great in cookies, on candy bars, and I learned tonight that it is good on chicken! Who knew? Jeremy wished there was more sauce, so the way I have the recipe on here is how much sauce I would recommend. I wished there was more sauce as well.

I made mine with green beans and white rice because I was out of brown rice. Normally we don't even have a starch and if we do, it's usually brown rice (healthier).

This is such a simple recipe. Aside from prepping the chicken, the part that took the longest was waiting for the oven to heat up, and waiting for the chicken to cook!

you'll need:

4 boneless chicken breasts

1 egg

1 c. sweetened coconut flakes

1/2 c. whole wheat flour

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

1/2 c. butter, melted

1/2 c. apricot preserves (sugarless)

4 Tbs. Dijon mustard

get busy:

Preheat the oven to 400 degrees. Place a cooking rack on top of a cookie sheet. Beat the egg in a small bowl. In a separate bowl, mix the coconut, flour, garlic powder, salt and pepper. Dip each chicken breast in the egg, then into the second mixture bowl. Place onto a rack over the cookie sheet (see picture). This is so the butter has somewhere to go, instead of cook into your chicken. Evenly pour the melted butter over the breasts. Bake for 35-40, turning once so the other side cooks.

Apricot sauce:

Combine the apricot preserve and Dijon mustard. Place in the fridge to chill until the chicken is done. SO easy!

What's great about this chicken is you can freeze it up to a month, take it out and bake at 400 for 20 minutes and it will taste the same.