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Apricot Chicken w/ Snap Peas and Jasmine Rice

Make a sweet, summer meal with this Apricot Chicken recipe topped with a Bonne Maman ® Apricot Fruit Spread glaze. Serve with some rice, add a side of fresh snap peas, sprinkle on some toasted sesame seeds and watch it disappear with delight!


Makes 4 servings

Heat air fryer to 400°F  


Apricot Chicken:

Combine mustard and Bonne Maman® Apricot Fruit Spread. Set aside in two separate bowls. 

Season chicken breasts with salt and pepper, then coat chicken with ½ of your Apricot sauce. 

Cook chicken breasts in air fryer for 10 minutes, turning them over half way through.


Snap Peas:

Blanch peas in 3 quarts of lightly salted boiling water for 3 minutes. Drain and submerge in ice water until cool and set aside


Jasmine Rice:

In medium pan, bring 1½ cups water, jasmine rice, and a pinch of salt to a boil, cover with a lid, reduce heat to simmer and let cook (undisturbed) for 15 minutes. Turn off heat and let rest with lid on for 5 additional minutes. Remove lid, fluff with a fork. 


To Serve:

Place jasmine rice and snap peas on plate and arrange chicken breast on top with Bonne Maman® Apricot Fruit Spread sauce. Garnish with a pinch of green onion and sesame seeds and enjoy!

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