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Spicy Cumin-Crusted Glazed Chicken Breasts recipe

visitor recipeThis recipe for Spicy Cumin-Crusted GlazedChicken Breasts was submitted by Frank Mullin, Washington, DC.

Recipe: Spicy Cumin-CrustedGlazed Chicken Breasts

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

  • Between 2 sheets plastic wrap, place chickenand gently pound to uniform thickness. Sprinkle both sides withcumin, coriander, cinnamon, pepper, cayenne pepper and salt.
  • In saucepan, place chicken broth and apricotpreserves; bring to boil over high heat. Add garlic and cookuntil mixture is reduced by half and glaze is formed. Removefrom heat and stir in jalapeno peppers, onion, 1 tablespoon ofthe parsley and lime juice.
  • Place oil in large ovenproof frypan; heatto medium-high heat and add chicken, quickly browning on bothsides. Place pan in 350°F (175°C) oven and bake about5 minutes or until fork can be inserted in chicken with ease.
  • Arrange chicken on platter; spoon glazeover and around chicken. Sprinkle with remaining parsley. Garnishwith parsley sprigs and lime slices.

    Makes 4 servings.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

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