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Apricot-Balsamic Glazed Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Rachel Ray Magazine
| 1/2 c. | apple juice or cider |
| 1/4 c. | apricot preserves |
| 1/4 c. | aged balsamic vinegar |
| olive oil, for drizzling | |
| 4 | chicken breast halves |
| salt and pepper | |
| 4 | large beets, peeled and sliced 1/4" thick |
| 8 oz. | ricotta salata, feta or goat cheese, crumbled |
Preheat a grill to medium-high. In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7-8 minutes.
Drizzle olive oil all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.
Coat the beets with olive oil and season with salt and pepper. Grill until well marked and tender, 10 to 12 minutes. Slice the beets and top with the cheese.
Brush the chicken with the apricot glaze and serve with the beets.
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