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Cinnamon-Apricot Chicken Breasts

 Cinnamon-Apricot Chicken Breasts
Whenever I offer this chicken to guests, they not only say they like it, they empty the plate. That's the best compliment a cook can ever receive!
6 ServingsPrep: 45 min. Bake: 30 min.

Ingredients

  • 2 cups water
  • 1 cinnamon stick
  • 6 tablespoons butter, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1 cup coarsely chopped dried apricots
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon dried savory
  • 3/4 cup coarsely chopped pecans

Directions

  • In a large saucepan, combine the water, cinnamon stick, 2 tablespoons
  • butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat;
  • cover and simmer until liquid is absorbed and rice is tender, about
  • 10 minutes. Set aside.
  • In a large skillet, cook chicken in remaining butter over medium-high

2 of 2

Cinnamon-Apricot Chicken Breasts (continued)

Directions (continued)

  • heat until a meat thermometer reads 170°. Remove and keep warm.
  • In the same skillet, saute onion and garlic over medium-low heat
  • until onion is tender. Stir in the broth, apricots, juices, peel and
  • savory; simmer for 5 minutes.
  • Remove cinnamon stick from rice; stir in apricot mixture. Spoon into
  • a greased 13-in. x 9-in. baking dish; top with chicken.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with
  • pecans and bake for 10 minutes or until juices run clear. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 538 calories, 25 g fat (9 g saturated fat), 104 mg cholesterol, 822 mg sodium, 47 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.