Apricot Chicken

I combined some ingredients that I had on hand in the pantry to come up with something different when making a chicken dinner the other night… the results were great so I’m sharing the recipe with you!



1 pkg      fresh chicken tenderloin pieces

2/3 cup   milk

1 tbsp.    rice wine vinegar

1 cup      panko bread crumbs

1 cup    grated parmesan cheese

1 tsp      turmeric

1/3 tsp  garlic powder

pinch    cayenne pepper

5 tsp     butter or ghee

9           whole dried apricots

            sea salt and black pepper to taste


  1.  In a medium bowl combine milk and rice wine vinegar, stir to combine.  Milk will curdle some which is fine.
  2.  Rinse chicken tenderloins and pat dry then add to the milk and vinegar mixture, stir to combine then place in the refrigerator     for an hour.
  3.  In a separate medium bowl combine seasonings, parmesan and panko.  Stir to combine.
  4.  Dredge the chicken tenderloins in the seasoned panko then place in a medium pyrex casserole dish.
  5.  Top each tenderloin with 1/2 tsp of butter or ghee and a dried apricot.
  6.  Bake in a regular or convection oven at 350 degrees F for approx. 20 – 22 minutes, until chicken reaches 165 degrees F.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/