While they often appear in desserts, apricots have a tart sweetness that pairs nicely with meat, too. This simple-to-prepare dish has a distinct Middle Eastern flavor and is a wonderful way to eat fresh... apricots. The glaze from the chicken, the broiled apricots, and red onions form a sweet and savory chutney-like sauce that kicks the flavor up a notch — great for taste changes, when food is tasting bland, or for days when you have a low appetite.
In a medium bowl, mix the apricot jam, ginger, olive oil, soy sauce, Dijon mustard, jalapeno, ginger, 1/2 teaspoon of salt, and a few pinches or grinds of black pepper.
Add the pounded chicken breasts and stir to coat.
Place the fresh apricots and red onion slices on an oiled baking sheet and then pour the chicken breast mixture on top, nestling the apricots and red onion around the breasts. Cook for 20-25 minutes, flipping halfway through. When your meat thermometer registers 165 degrees for an internal temperature, the chicken is done. Serve with our basic couscous or brown rice.
In a pinch, you could make this with canned apricots instead of fresh — just carefully rinse the syrup off them. Canned apricots are a great standby to have in your pantry for dishes like this and for some of our easy desserts.
Optional: For the last few minutes of cooking time, turn on the broiler in your oven to give the chicken a nice, browned finish.