Thursday, August 11, 2011

Apricot Glazed Chicken w/ Cheesy Bacon Biscuits + FAIL.

I made Easy Peasy Beef Stroganoff and all was going well until...

...I used the wrong side of the pepper and put about 1/4 cup in the dish before I realized what I was doing.  What makes this even worse is that I already made this mistake just days before.  I am a self-proclaimed pepper lover, but the excess made the dish totally inedible to me.  Big Steven, however, chowed down because he can eat just about anything, which is great for my self-esteem.  He did be sure to write a big 'NO' in permanent marker on the large pepper side for future reference.  What a doll.  I managed to refill my pepper shaker to avoid any future issues.

Now to the good stuff:

Apricot Glazed Chicken

1.5 lbs Chicken Breast
1 jar Apricot Preserves (12 oz)
1/4 cup Water (cold)
2 tbsp Flour
S&P to taste
Poultry Seasoning to taste

Drizzle a pan with EVOO and heat to Medium Heat.

Season your chicken with S&P and Poultry Seasoning.  Add to the heated pan and cook for about 5 minutes on each side.  Remove Chicken from the pan and transfer to a new pan (or rinse the old one) to avoid that yucky greasy chicken taste. 

Pour Apricot Preserves over Chicken and keep on Medium Heat.  Mix together the Flour and Water and slowly pour into Apricot and Chicken, wisking the whole time to avoid lumps.  This creates a sort of Apricot Gravy.

Reduce heat to Low and simmer for about 15-20 minutes.

Cheesy Bacon Biscuits
stole the idea from Rachel Ray, my bff;
The difference between my Cheesy Bacon Biscuits and Rachel's is that she used Jiffy boxed powder and I used refrigerated biscuit dough.

1 can Refrigerated Biscuit Dough (10 biscuits)
1-1.5 cups Shredded Cheese (your choice)
8 slices of bacon; cooked and chopped

Mix your Shredded Cheese with your cooked and chopped Bacon and fold into each Refrigerated Biscuit.  Cook according to package and VOILA!

Easy and delicious.  These were the star of the show!

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