Apricot Glazed Crunchy Baked Chicken

by HEAB on March 24, 2010

The Mission:





1/4 cup apricot fruit spread

2 TBSP soy sauce (make sure to use gluten-free soy sauce or substitute Braggs Liquid Aminos for a gluten free marinade)

2 TBSP apple cider vinegar

2 tsp Dijon mustard

2 chicken breasts

1 serving Mary’s Gone Crackers Sticks & Twigs (my pretzels of choice)


  • In a small bowl, combine first 4 ingredients.
  • Toss chicken breasts in your apricot sauce and allow to marinate in the fridge for 12 to 24 hours.
  • To bake, pre-heat oven to 350° and place chicken in a greased glass baking dish. Pour marinade over chicken. Place pretzels in a food processor or blender and pulse until well crushed. Top chicken with crushed pretzels and bake for 1 hour or until cooked through.


Along side our apricot glazed crunchy chicken, I served kale sauteed in ghee, salt, and pepper. It was a delicious dinner!


Many thanks to Mae for creating The Cook’s Mission. It was fun to come up with a new dish based on ingredients I don’t normally use.

The winner of the Celestial Seasonings Wellness Kit is…

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Congrats Emily Elizabeth! Please email me with your info.

Happy Wednesday my friends. Time to light the peppermint oil burner for my next client. :)