This is a little like the popular Apricot Nectar and French onion soup recipe. This recipe doesn’t make a lot of sauce but could easily be doubled. The recipe was shared by Karyn, my Tai Chi instructor.
Ingredients
300 g chicken breast fillets, ( enough for 2 )
1 tablespoon EVOO
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1/2 onion or green onion tops sliced if intolerant to onion
1/2 teaspoon curry powder
1 teaspoon ginger grated
1 tablespoon Apricot Jam
Process
Place all ingredients EXCEPT chicken in TMX bowl and mix 20 seconds speed 4.
Place chicken fillets in baking dish and pour over sauce. Fold chicken into sauce so that each fillet is coated.
Bake until chicken is cooked,
Notes,
I baked chicken tenderloins in AF. 120 then 160 degrees . About 20 minutes.
I enjoyed the sauce and next time will double it as it was very nice with the steamed new potatoes.
