Posts Tagged ‘easy recipe’
6 chicken breasts
1/2 to 3/4 cup sliced almonds
2 cups of apricot spread (organic)
6 tablespoons soy sauce (gluten-free)
Half of an onion, finely chopped
2 teaspoons ground mustard
5 teaspoons apple cider vinegar
Preheat the oven to 350°. In a medium-sized bowl, mix together soy sauce, ground mustard, apple cider vinegar, chopped onion, and apricot spread. Separate sauce into two bowls. Set one bowl aside to use later.
In one bowl, coat the chicken breasts on both sides with the sauce. Place the coated chicken breasts in a 9” by 13” baking pan. Sprinkle the sliced almonds on each chicken breast. Bake for 45 minutes. When the chicken is done, drizzle with remaining sauce from unused bowl. Serve with rice or your favorite vegetables.
Recipe courtesy of Marisa Pebley, President Southern Arizona Celiac Support, CSA Chapter 15, Tucson
1 tbsp. organic unsalted butter
3 or 4 carrots, peeled and sliced diagonally (roll cut)
¼ cup white wine
½ tsp organic sugar
Salt and pepper to taste
Melt the butter over medium heat. Saute’ the carrots in the butter about 3 to 4 minutes; do not brown. Add the wine and reduce, stir frequently. Add the sugar, and salt and pepper to taste. Continue cooking until sugar is dissolved. Serve immediately.
Recipe adapted from Junior League of Phoenix Pomegranates & Prickly Pears