Glazed Chicken/Fish Breast

Friday, February 3, 2012

Glazed Chicken/Fish adapted from Mr. Food
1 envelope onion soup mix (from a 2-ounce box)
2/3 cup apricot preserves
1/2 cup water
4 boneless, skinless chicken breast halves
2 large red or green bell peppers, sliced into thin rings

Directions:  Preheat oven to broil.   In a small bowl thoroughly combine onion soup mix, apricot preserves, and water; set aside.  Place chicken breasts in a foil-lined broiler pan. Top chicken with soup mixture and broil 5 minutes; turn chicken.  Place pepper rings over chicken, baste pan juices, then broil an addtional 5 to 10 minutes, or until chicken is fork-tender and no pink remains.

Here's what you'll need:
 

Slice up the peppers.

Mix the preserves, onion soup mix, water.

Preheat the broiler.  Mine was set to 500F.

Lay the chicken out on tinfoil and spoon the mixture on top.

Broil for 5 minutes.  Pull out and flip the chicken.  Baste with more of the mixture.  Put back in broiler for another 10-12 minutes.

After flipping the chicken, I also added 2 pieces of tilapia to the pan and cover with the mixture.

Top with the peppers.

Here's what you'll end up with:



Our Thoughts:
I've had this recipe sitting around for a while now and decided to give it a try this week.  Earlier in the week we went to Costco and I bought a package of fresh tilapia (TIP:  I used a few fillets fresh and then froze them in individual storage bags for later.  I defrosted a couple for this recipe by letting the bag float around in some water water for about 30 minutes). 

To be honest, the fish tasted better with this recipe than the chicken.  The chicken never really soaked in the flavor while the mild tilapia really took in the sweetness of the preserves as well as the tanginess of the onion soup.  The fish was cooked perfectly and even Scott preferred it over the chicken.

If you aren't "in" to apricots, I'm sure any preserve/jelly mixture would work.

Hope you enjoy!
April

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