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!
The winner of the Celestial Seasonings Wellness Kit is…
Congrats Emily Elizabeth! Please email me with your info.
Happy Wednesday my friends. Time to light the peppermint oil burner for my next client.