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Thursday, January 16, 2014

Chicken with Tomato Dressing

I am always searching for ways to make chicken more flavorful, because I get bored of it really easily. This chicken has a lot of flavor and it still light :)

Serves 2

6 tbsp orange juice
4 tbsp lemon juice
1 garlic clove, minced
2 chicken breasts
Handful of almonds
4 tbsp olive oil
8 dried apricots quartered
1 large tomato, diced
4 tbsp sliced mint
(Ignore the yogurt in the picture, I didn't end up using it)

 Preheat oven to 325 degrees. In a medium skillet, add the orange juice, lemon juice,  and garlic. Stir and heat over high heat about 2 minutes.
 Line baking pan with parchment paper. Place chicken on pan and spoon 1 tbsp of the sauce mixture over each chicken breast. Bake for 9 minutes.
 Meanwhile, in a medium sized bowl, mix tomato, dried apricots, olive oil, and mint together.
 After the 9 minutes, take chicken out and sprinkle almonds over the chicken breasts and pour more of the juice mixture over the chicken. Bake for 7 more minutes.
Place chicken breasts on a plate and spoon the tomato mixture over the breasts. I served mine with roasted eggplant and bread.

From one newbie to another, enjoy!

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