2 boneless skinless chicken breastssea salt and pepper
Seasonings:
paprika
cayenne pepper
hot curry powder
Sauce:
1/4 c. yellow mustard
1 T. spicy mustard
drizzle of honey or agave nectar
4 dried apricots per breast, chopped
unsweetened apricot jam (optional)
Season chicken with salt, pepper, and spices. Grill for 5-7 minutes or until juices run clear. Top breasts with honey mustard sauce and chopped apricot; add apricot jam for an extra punch. This sweet and spicy chicken goes well with apple corn griddle cakes topped with apricot jam.
Serves: 2
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