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Recipe

Chicken Brochettes with Apricot Glaze

Scott Phillips

Servings: four.

This chicken is as delicious cold as it is hot. I often make twice the recipe and use the leftovers in a chicken salad.

Ingredients

  • 3/4 cup (about 8 oz.) apricot preserves (if very chunky, mince or process)
  • 1 Tbs. minced garlic (from about 2 large cloves)
  • 1-1/2 Tbs. balsamic vinegar
  • 1 Tbs. extra-virgin olive oil
  • 1-3/4 lb. boneless, skinless chicken breasts
  • 4 or 5 metal skewers (8 to 10 inches long)
  • 1/2 tsp. salt
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 115
      Sodium (mg): 440
      Carbohydrates (g): 41
      Fiber (g): 1
      Protein (g): 46

Preparation

  • For electric ovens, position one of your oven racks up high, so that a baking sheet with a rack on it will allow the brochettes to be within a few inches of the broiler element. Heat the broiler. In a small mixing bowl, combine the apricot preserves, garlic, vinegar, and oil. Mash any apricot chunks with a fork. Transfer 1/4 cup of the glaze in a small cup to brush on the cooked chicken.
  • Slice the chicken breasts crosswise into four or five 1-inch-thick strips. Fold each strip and insert a skewer so that it goes through the strip twice. (This will prevent the pieces from falling off the skewers.) Thread four or five strips on each skewer, but don’t push them together too tightly. Season the chicken with the salt and pepper and brush all over with the apricot glaze. Line a baking sheet with foil and put a rack on the sheet. Space the skewers evenly on the rack.
  • Broil the brochettes, turning every 3 to 4 min. so they cook and brown evenly, for a total of about 10 to 12 min. Don’t let them burn or the outside will be dry and stringy. Cut into a thick piece to make sure it’s cooked through and no pinkness remains. Transfer the brochettes to a serving plate, brush with the reserved glaze (use a clean brush or spoon), and serve.

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