Once the summer is in full swing, I tend to use my grill almost every day. Outdoor cooking and dining poolside is a treat after the cold, nasty winters. But although once Memorial Day is behind us, and we consider the summer season to have begun, it unfortunately hasn’t. Springtime on Long Island can be frustrating—teased by one day of sunny, warm weather, and followed by three days of chilling rain.
Today was not a day for outdoor cooking, yet I’m tired of the heavy foods I’d cooked all winter to keep warm. This is what I came up with today. The prep time was minimal and the result was sweet and tasty.
Chicken breasts with truffle infused apricot sauce
2 split bone-in chicken breasts (4 pieces)
½ cup apricot preserves
¼ cup honey
3 tablespoons black truffle infused balsamic vinegar
¼ cup truffle infused olive oil
2 cinnamon sticks
4 cloves garlic, sliced
1 tablespoon tarragon
Pepper to taste
Preheat oven to 400º
In a saucepan combine the apricot preserves, honey, vinegar, oil, garlic, pepper, tarragon, and cinnamon sticks. Heat on medium until it begins to bubble. Remove from heat and set aside.
Line a shallow baking pan or cookie sheet with foil. Brush some of the glaze under the skin of the chicken and another layer of glaze over the top. Bake for 20 minutes. Baste with glaze and bake for an additional 20 – 25 minutes.
Reheat the remainder of the glaze and use it as a side sauce for the chicken. Alternatively, pour remainder of sauce over the chicken after plating.