Apricot-Glazed Chicken on Wilted Spinach


  • 6 skinless, boneless chicken breast halves (about 2 pounds), rinsed and patted dry
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup apricot preserves
  • 4 ounces crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 pound fresh spinach
  • 1/3 cup toasted pine nuts
  • 1/3 cup finely chopped red sweet pepper


The Red And Green Colors In This Dish Make It Appropriate For Christmas Dinner. Apricot Preserves And Feta Cover This Baked Chicken, Served Over Wilted Spinach And Topped With Sweet Red Pepper.

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