Spicy Cumin-Crusted Glazed Chicken Breasts
This terrific recipe for Spicy Cumin-Crusted Glazed Chicken Breasts was submitted by Frank Mullin of Washington, DC.
4 boneless, skinless chicken breast halves
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
3 teaspoons cayenne pepper
1 teaspoon salt
1 cup low-sodium chicken broth
1 (10-ounce) jar apricot preserves
1 clove garlic, minced, mashed with 1 teaspoon salt
2 jalapeño peppers, seeded and minced
1 tablespoon chopped onion
2 tablespoons chopped parsley - divided use
1 lime, juiced
2 tablespoons canola oil
Parsley sprigs for garnish (optional)
Thin lime slices for garnish (optional)
- Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
- In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeño peppers, onion, 1 tablespoon of the parsley and lime juice.
- Place oil in large oven-proof skillet; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350°F (175°C) oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
- Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.