Apricot Red Handed Chicken with Arugula & Frisée

Apricot Red Handed Chicken with Arugula & Frisée

Author Neil Zevnik, Better Nutrition

Enjoy this simple chicken with a sumptuous glaze using Apricot Red Handed. Inspired by Italian flavors with subtle herbaceous and agrodolce notes, this recipe makes it easy for you to access a taste of summer any thyme of the year!

Active Time: 15 mins
Total Time: 15 mins
Yield: 4 servings

4 chicken breast cutlets, pounded to 1/4 inch thick
1 tsp. fresh thyme leaves
1/2 tsp. Real Salt kosher salt
4 Tbs. olive oil, divided
2 Tbs. Jamnation Apricot Up In The Moment Jam
1 Tbs. + 1 tsp. fresh Meyer lemon juice
2 handfuls wild arugula
2 handfuls frisée lettuce
Salt & pepper

    1. In small bowl, stir together Jamnation Apricot Red-Handed, 1 Tbs. olive oil, and 1 tsp. lemon juice, and set aside. Sprinkle cutlets with thyme leaves and kosher salt.

    2. In large skillet, heat 2 Tbs. olive oil over medium-high heat. Sauté chicken cutlets in batches (depending on the size of your pan) 2 minutes. Turn over, smear each cutlet with ¼ of jam mixture, and sauté 2 minutes more, until just cooked through.

    3. In large bowl, toss arugula and frisee with 1 Tbs. olive oil and 1 Tbs. lemon juice, plus salt and pepper to taste. Divide among four plates.

    4. Slices cutlets into 5–6 long slices each and arrange over greens. Serve immediately.