Spicy Cumin-Crusted Glazed Chicken Breasts

  • Yield: 4 servings


4pieces boneless, skinless chicken breast halves
4teaspoons ground cumin
2teaspoons ground coriander
1teaspoon ground cinnamon
1teaspoon pepper
3teaspoons cayenne pepper
1teaspoon salt
1cup low-sodium chicken broth
10ounces apricot preserves
1clove garlic, minced, mashed with 1 teaspoon salt
2-- jalapeno peppers, seeded and minced
1tablespoon chopped onion
2tablespoons chopped parsley, divided
1-- lime, juiced
2tablespoons canola oil
1bunch parsley sprigs
4pieces lime slices


Between 2 sheets plastic wrap, place chicken and gently pound to uniform
thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne
pepper and salt. In saucepan, place chicken broth and apricot preserves; bring
to boil over high heat. Add garlic and cook until mixture is reduced by half
and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1
tablespoon of the parsley and lime juice. Place oil in large ovenproof frypan;
heat to medium-high heat and add chicken, quickly browning on both sides. Place
pan in 350 degree F. oven and bake about 5 minutes or until fork can be
inserted in chicken with ease. Arrange chicken on platter; spoon glaze over and
around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs
and lime slices