Pesto Chicken-Fontina Crostini
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Total Carbs 65g||22%|
|Dietary Fiber 1g||4%|
|Vitamin A 0%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp.olive oil
1 cupall purpose flour
1/2 tbsp.cracked black pepper
1 1/2 cupapricot preserves
2 tbsp.sherry wine
2 tbsp.Dijon mustard
1 tbsp.low sodium soy sauce
Salt and pepper both sides of each chicken breast. Dredge in flour and shake off any excess flour.
TIP: Serve with stir fried vegetables and roasted potatoes for a deliciously hearty meal.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add chicken breasts. Spread out chicken breasts as mush as possible. Sear chicken breasts on both sides until a golden crust has formed.
Once chicken has been evenly seared, remove from pan and place on a bed of paper towels. Add sherry to the pan to deglaze, reduce heat to medium-low.
Add the apricot preserves, mustard and soy sauce to the pan. Stir the mixture until smooth. Season to taste with salt and pepper.
Add chicken breasts to the sauce and simmer for 5 minutes until chicken reaches an internal temperature of 170°F.
Mustard Apricot ChickenAdd Your Comment