Yes… another meat recipe… again, this one comes from The Biggest Loser Cookbook and between this and the Sweet and Spicy Pork Tenderloin I made last time… who needs anything else!
When you can’t have fat then you really have to be creative with the way you cook food… and spices are always a hit when combined with sweet. I know that ‘apricot-mustard’ sounds a bit strange but trust me when I tell you that it is so good you’ll be making this one over and over again.
New Orleans Rubbed Chicken with Apricot-Mustard Sauce
(The Biggest Loser Cookbook)
- 1 tablespoon dried thyme
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne (more or less depending on how spicy you like it)
- 1/8 teaspoon salt
- 4 small boneless skinless chicken breasts
- 1 teaspoon extra-virgin olive oil
- 1/3 cup apricot 100% fruit preserves
- 2 tablespoons spicy brown mustard
Preheat the grill to high heat
In a small bowl, combine the thyme, black pepper , garlic powder, cayenne and salt, mix to blend.
Place the chicken on a large plate and drizzle with olive oil then coat chicken with the seasoning mixture. Wrap with plastic wrap and let sit 10 – 15 minutes.
Meanwhile spoon the preserves into a small microwaveable bowl and heat, then add the mustard and mix.
Place the chicken on the grill and reduce the heat to medium. Cook for 3 – 5 minutes per side until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned on top. Or if it’s too cold outside to BBQ then bake the chicken until done and serve with the sauce.