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!
- 4 Chicken breast, boneless/skinless
- 1 Lb. Snap peas, stringless
- 1 Cup Jasmine rice
- 1 Jar Bonne Maman® Apricot Fruit Spread
- 1 Tbsp. Dijon mustard
- 1 Tsp. Salt
- ½ Tsp. Black pepper
- 2 Green onions, sliced on the bias
- 1 Tbsp. Sesame seed, toasted
Makes 4 servings
Heat air fryer to 400°F
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.
Blanch peas in 3 quarts of lightly salted boiling water for 3 minutes. Drain and submerge in ice water until cool and set aside
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.
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!