Apricot-Glazed Grilled Chicken Cutlets

1 week ago 6

Democracy Dies successful Darkness

4.2 (25)

By Stephanie Witt Sedgwick

This pantry-friendly glaze made with apricot jam is simply a astute and flavorful mode to jazz up grilled chickenhearted breasts. Grilled chromatic fruit, specified arsenic apricots, peaches oregon plums, arsenic good arsenic scallions decorativeness the crockery and marque it look arsenic large arsenic it tastes.

From erstwhile Nourish columnist Stephanie Witt Sedgwick.

Ingredients

For the chickenhearted and marinade

1/2 cupful caller orangish foodstuff (from 2 to 3 oranges)
2 tablespoons apricot jam oregon preserves
1 tablespoonful olive lipid oregon neutral oil, specified arsenic canola
Pinch crushed cayenne pepper
Fine salt
Freshly crushed achromatic pepper
6 thinly sliced skinless chickenhearted bosom cutlets (about 1 1/2 pounds total)

For the glaze and garnishes

2 teaspoons olive lipid oregon neutral oil, specified arsenic canola
1/4 cupful finely diced yellowish onion
Fine salt
1 tablespoonful double-concentrated herb paste (see Substitutions)
Pinch crushed cayenne pepper
1/4 cupful caller orangish foodstuff (from 1 to 2 oranges)
1/4 cupful no-salt-added chickenhearted broth
3 tablespoons apricot jam oregon preserves
Freshly crushed achromatic pepper
6 apricots, peaches oregon plums, halved and pitted
6 ample scallions, trimmed

Nutritional Facts

Per serving

Calories
200
Fat
4 g
Saturated Fat
1 g
Carbohydrates
14 g
Sodium
135 mg
Cholesterol
65 mg
Protein
27 g
Fiber
2 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From erstwhile Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published September 17, 2013

Updated March 14, 2026