Serves: 4 Cal: 356

INGREDIENTS

• 3/4 cup apricot preserves
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon grated fresh peeled ginger
• 2 large cloves garlic, minced
• Pinch red pepper flakes
• 2 pounds bone-in, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 cup lightly packed chopped fresh cilantro
• Cooked rice, for serving

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 350°F.
2. Place the apricot preserves, vinegar, tamari or soy, ginger, garlic, and red pepper flakes in a small bowl and whisk to combine; set aside.
3. Pat the chicken thighs dry with paper towels and season on both sides with salt and pepper. Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering but not smoking. Add the chicken skin-side down and cook until the fat is rendered and the skin is crisp and golden-brown, adjusting the heat if the skin begins to burn, 6 to 8 minutes.
4. Flip the chicken thighs and carefully pour the glaze evenly over them. Transfer the skillet to the oven and cook, spooning some of the glaze in the skillet back over the chicken halfway through, until chicken reaches an internal temperature of 165°F, 10 to 12 minutes total. Sprinkle the chicken with cilantro and serve, with plenty of the sauce, over rice.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Low 7-9 hours or High 4-5 hours

Ingredients:

6 boneless, skinless chicken breasts

2 (10oz) cans cream of chicken soup (or 1 can cream of chicken and one other “cream of” soup)

1 (12oz) envelope dry onion soup mix (or onion dip mix)

1/2 c milk

1/2 c chopped mushrooms

1 c shredded carrots

6 medium potatoes, peeled and diced

Directions:

1. Put chicken into slow cooker
2. In a bowl mix soup, onion, mix and milk. Stir
3. Add to slow cooker
4. Add cut vegetables to the slow cooker and mix.
5. Cook on low 7-9 hour, or high 4-5 hours

Serves: 4 Prep: 10 min Bake: 15 min Total: 25 min Cal: 257

INGREDIENTS

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
• 3 teaspoons Italian seasoning*
• 2 teaspoons minced garlic
• salt to taste
• 1 tablespoon of olive oil (for cooking)

For The Topping:

• 4 Roma tomatoes finely chopped
• 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
• 4 tablespoons shredded fresh basil
• 2 tablespoons olive oil
• salt to taste
• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

• 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

• Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
• Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
• Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

• (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

NOTES

*If you don’t have Italian seasoning, use Italian dried herbs. Or combine 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon dried parsley together.