Sweet and salty, with a little sophisticated kick, makes its own sauce—and about 10 minutes prep?  Any takers?  Big fans of quick and easy will love this one.  It goes well with cold noodles which you can make ahead—   The recipe easily adjusts for dinner for two, or a hungry crowd—quantities listed for about 4 servings.

  • 1 lb or so of boneless chicken—white or dark meat, cut into pieces
  • ½ cup apricot preserves
  • 2 tblsp Dijon mustard
  • ¼ cup dry white wine
  • Salt and pepper
  • 4 oz Gorgonzola cheese, crumbled

Mix preserves, mustard, salt and pepper and 2 tsp of the wine, to make a paste.  Lightly oil the bottom of an 8” baking dish.  Pat chicken pieces dry and set in baking dish. Spread mustard paste evenly over the chicken.  Add the rest of the wine.  Cook in preheated 375’ oven 15 minutes or so—16o’ on meat thermometer.  Turn oven to broil—spread cheese crumbles over chicken and broil for 5 minutes or so, until cheese is runny.  You’re done!

The Kitchen Hive

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