Mid-winter

I know it isn't technically mid-winter, and with all the sunshine and the absence of too much snow, it has hardly even been winter yet. But my mood is wintery, and thus, I'm dubbing this mid-January day mid-winter in my soul. 

Things are not well on so many levels. So much sadness all around. 

But we manage to find small things to give us cheer -- our Quincy perched on a pillow and blanket watching TV (seriously, he was...he loved the Green Bay game yesterday); sun streaming into the back room while I sat reading in the chair; and then there is always food. I understand it's not emotionally healthy to have emotional relationships with food. But when there is little else to bring joy, sometimes food can do it. 

For Christmas, I received a Pampered Chef bar pan, mini spatula server, and silicone basting brush. I was thrilled and really wanted to find somehow to use all of them very quickly. Thanks for Pampered Chef for always being awesome, they provided just the recipe, which I want to share with you today.

My initial reading of the "Sweet and Spicy Glazed Chicken" recipe made me cautious...I don't typically like sweet and spicy. Plus, the idea of fruit on meat makes me a little nauseated. However, after showing it to Kyle and mostly because we already had some fresh cilantro in the fridge, I decided to give it a go. 

The result was utter perfection and our new favorite chicken dish. Plus, we added some Pillsbury biscuits (baked on the new stoneware pan) and some steamed veggies for a delicious meal. It was almost as good the second day, as well. I'm hungry all over again just thinking about it (and we just finished eating the day-2 edition).

Here is the recipe, straight from Pampered Chef:

Sweet and Spicy Glazed Chicken

1/2 c apricot jam
1 Tb lime juice
1 jalapeno pepper, seeded and finely chopped
1 tsp chili powder
1/2 tsp salt
4 boneless, skinless chicken breast halves (4-6 oz each)
1 garlic clove, pressed
1 Tb snipped fresh parsley

Directions:
Place jam in small bowl and microwave on High for 30-40 seconds, until melted; add lime juice and chopped jalapeno. Whisk until well blended and then set aside. 

Combine chili powder and salt in small bowl. 

Flatten chicken to an even thickness using flat side of Meat Tenderizer. Rub garlic over chicken; sprinkle evenly with chili powder mixture.

Heat a 12-inch skillet over med-high heat until hot. Lightly spray skillet with nonstick spray. Add chicken. Cool 5-7 mins; turn. Cook an additional 5-7 mins, or until chicken is no longer pink in center. When you flip the chicken, brush evenly with glaze using silicone basting brush. Sprinkle with cilantro while finishing up in the skillet. 

Serves 4. 

I hope you try this and end up loving it as much as we did. Chicken doesn't have to be boring. And even when it sounds scary (jam on chicken? GROSS!), if you give it a chance, it just might be the best thing you've tasted in a long time!