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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course. Ingredients:
4 boneless skinless chicken breast halves (6 ounces each) |
6 tablespoons butter, melted, divided |
1 cup biscuit/baking mix |
1 tablespoon minced fresh parsley |
1 tablespoon canola oil |
1/4 cup apricot preserves |
2 tablespoons orange juice |
Directions:
1. Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
2. In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.
3. Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through. Yield: 4 servings.
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