Apricot Chicken with Walnut-Chevre Orzo

  • Yield: 6 servings


6-- boneless, skinless chicken breasts
4tablespoons olive oil (divided)
1cup walnut pieces
1 1/2cups chopped red onion
3teaspoons minced garlic (divided)
2tablespoons minced fresh ginger
3/4cup white wine
2tablespoons Dijon mustard
1/2cup honey
1cup dried apricots, snipped or chopped in 1/4 inch pieces
-- Juice of one small lemon
1teaspoon thyme
1/4teaspoon cayenne pepper
1/2teaspoon salt
1/4teaspoon black pepper
2cups orzo pasta
2cans (14 ounces) chicken broth
4ounces crumbled goat cheese
1/2cup chopped flat leaf Italian parsley and additional for garnish


Preheat oven to 350 degrees.

Lightly toast walnuts in 350 degree oven on metal baking sheet for 8-10 minutes, coarsely chop and set aside.

Place chicken breasts in 9×13 glass baking dish lightly sprayed with cooking spray, cover dish with foil and bake for 15 minutes at 350 degrees.

Saute onion in 2 tablespoons oil for 5-6 minutes. Add 2 teaspoons garlic and ginger and cook 2-3 minutes. Add wine, mustard, honey, preserves, apricots, lemon juice, thyme, cayenne pepper, salt and black pepper. Simmer approximately 10-12 minutes until slightly reduced.

Increase oven temperature to 400 degrees. Remove chicken breasts from oven, uncover, and pour off any liquid

Pour apricot glaze mixture over chicken and return baking dish to oven. Bake uncovered for another 15-20 minutes until chicken breasts are cooked through and glaze begins to slightly brown and caramelize

For orzo, saute orzo in medium saucepan in 2 tablespoons olive oil until lightly browned. Add one-teaspoon garlic and cook 1-2 minutes. Add chicken broth and bring to a boil.

Cover, reduce heat and simmer 15-20 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed. Remove from heat. Add chopped parsley and crumbled goat cheese and season with salt and pepper just before serving.

Serve glazed chicken breasts on top of orzo. Sprinkle with toasted walnuts and additional parley sprigs for garnish.

Serves 6