Apricot and Grainy Mustard Seed Baked Chicken

Fresh apricots blend perfectly with the tart mustard for quick chicken tastiness.

INGREDIENTS:

4, 6-ounce portions of good chicken breast

5 perfectly ripe apricots

2 heaping Tablespoon grainy mustard

1/4 small shallot

1 clove peeled garlic

¼ t grated nutmeg

1 T Blenheim Apricot White Balsamic Vinegar

1 Tablespoon half n half cream

½ t kosher or sea salt and ¼ T black pepper

Oil to moisten chicken

Several sprigs of fresh rosemary

METHOD:

• Preheat oven to 375° F.
• In a medium 4 C food processor add 3 apricots halved and pitted, the grainy mustard, cream, shallot, garlic, nutmeg, and salt and pepper/ Pulse until a nice creamy consistency. Set aside.
• In a large baking pan lined with parchment arrange each of the chicken pieces and nest in the 4 halves of the apricot you didn’t add to the food processor. Pour the apricot mixture over the chicken and nestle the rosemary sprigs on top making sure the sauce cover the whole top and dribbles over the sides of the chicken. Bake for about 35 minutes or until chicken is done. Do not over cook. Discard rosemary sprigs.
• Serve over mashed cauliflower and top with microgreens and nestle one of the apricot halves next to the chicken for serving.