Feeling adventurous? This dish is also easy to customize to your particular taste. Don't like apricot? Substitute orange marmalade. Don't have red wine vinegar? Use balsamic or apple cider vinegar. You don't want to buy a big piece of ginger and have it all leftover? No problem, use minced garlic instead.
I'm not saying every combination will be a masterpiece but part of cooking is learning to trust your taste and your gut. You know what flavors you like together so start there but remember to not be limited to just what you know. Try things that may be a little out of the ordinary.
In other words, let your creativity flow. Then let me know what worked and more importantly, what didn't. If you want to bounce an idea by me, just type your question in the comment section.
1/2 cup apricot preserves
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced fresh ginger
4 skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Vegetable cooking spray
1/2 teaspoon chopped fresh rosemary leaves
Preheat oven to 350 degrees F. In a small saucepan set over medium heat, combine apricot preserves, vinegar, mustard and ginger and cook until mixture just comes to a simmer. Remove from heat and set aside.
Spray a large oven-proof skillet with vegetable cooking spray and place over medium-high heat. Pat chicken dry and sprinkle with salt and pepper. Place in skillet and cook 2 to 3 minutes or until browned. Turn chicken and pour apricot mixture over chicken breasts and sprinkle with rosemary.
Bake, uncovered, 10 to 15 minutes or until chicken is cooked through.
Note: For testing purposes only, I used Smucker’s Simply Fruit Apricot