Mustard and apricot chicken

    I got the original recipe from Salinbury's but I've changed it a bit to suit myself, plus if you have some left over it makes a nice sandwich (with some garlic and mint mayo, the British Garlic Farm does a really nice one) or put it in a quiche with some sweetcorn. Takes 30 minutes and will feed four people.


    Devon, England, UK
    1 person made this

    Serves: 4 

    • 500g chicken breast fillets
    • 150ml chicken stock (e.g. Knorr stock pots)
    • 4 teaspoons Dijon mustard (or mustard of your choice)
    • 2 teaspoons apricot jam

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Lay the chicken breasts out in an ovenproof baking dish.
    3. Make up your stock and add the mustard (of your choice) and the apricot jam to the stock and mix. Pour over the chicken then cover the dish in tin foil.
    4. Bake in the preheated oven until the chicken is no longer pink in the centre, about 20 minutes. Remove from the oven and serve.


    I like to serve this with bubble and squeak that's got bacon in

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